Cuban Beef Picadillo

Nutrition per serve

Ingredients

• 1pcs lime
• 1pcs capsicum
• 1pcs onion
• 1bunch coriander
• 30g pitted kalamata olives
• 150g basmati rice
• 300g lean beef mince
• 5g cumin and coriander spice blend
• 5g South American seasoning
• 400g diced tomatoes
• 20g raisins
• 23ml olive oil

Method

1. Step 1 — Prep ingredients
   Finely grate the zest of half the lime, then cut the lime in half. Finely chop the capsicum and onion. Finely chop the coriander leaves and stems, keeping them separate. Quarter the olives (if preferred, omit the olives when cooking and serve them at the table).
2. Step 2 — Cook onion
   Heat 2 tsp olive oil in a small saucepan over medium heat. Cook the onion, stirring occasionally, for 5 mins or until softened.
3. Step 3 — Cook rice
   Rinse the rice until the water runs clear. Add the rice, a lime half* and 250ml (1 cup) water to the onion and stir to combine. Cover and bring to a simmer. Reduce the heat to low and cook for 12 mins or until the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
4. Step 4 — Brown mince
   While the rice is cooking, heat 1 tbs olive oil in a medium deep frypan over medium heat. Cook the capsicum, stirring, for 2-3 mins until softened. Increase the heat to high, add the beef mince and cook, breaking up the lumps with a spoon, for 3-4 mins until browned.
5. Step 5 — Cook picadillo
   Add the cumin and coriander spice blend, South American seasoning and coriander stems to the mince and cook for 30 secs or until fragrant. Add the tomatoes, raisins, olives and 125ml (½ cup) water and bring to a simmer. Reduce the heat to medium and cook, covered, for 5 mins. Uncover, increase the heat to medium-high and cook for 2-3 mins until slightly thickened.
6. Step 6 — Finish rice and serve
   Remove the lime half from the rice, then squeeze the juice into the rice. Add the lime zest and most of the coriander leaves to the rice, then fluff with a fork to combine. Taste the picadillo, then season with salt and pepper. Divide the coriander-lime rice and picadillo among bowls and scatter with the remaining coriander to serve.

Allergens

Sulphites