Beef and Pork Picadillo
Beef and Pork Picadillo
Ingredients
| Ingredient | Amount | Unit |
|---|---|---|
| Green Pepper | 2 | unit(s) |
| Coriander | 2 | bunch(es) |
| Lime | 1 | unit(s) |
| Raisins | 80 | grams |
| Black Beans | 2 | pack(s) |
| Beef Mince | 250 | grams |
| Pork Mince | 250 | grams |
| Capers | 30 | grams |
| Cumin | 3 | tsp |
| Dried Oregano | 3 | tsp |
| Water for Rice | 600 | milliliter(s) |
| Chicken Stock Pot | 2 | unit(s) |
| Basmati Rice | 300 | grams |
| Finely Chopped Tomatoes with Onion and Garlic | 2 | pack(s) |
| Water for the Sauce | 400 | milliliter(s) |
Instructions
Instruction
Halve, then remove the core from the green pepper and chop into small 1 cm chunks. Roughly chop the coriander (stalks and all). Zest the lime. Roughly chop the raisins. Drain and rinse the black beans in a colander under cold water.
Instruction
Heat a splash of oil in a frying pan over medium-high heat. Add the beef and pork mince. Cook until browned, breaking up with a spoon as it cooks. This should take around 5-6 mins. If you get a lot of fat coming off the meat, simply spoon out and discard some of it. Once the mince is browned, add the pepper, capers, raisins, cumin and oregano and cook for 3 mins more.
Instruction
Meanwhile, boil the water (see ingredients for amount) in a large saucepan over high heat. Stir in and dissolve half the stock pot and then add the basmati rice. Cover with a lid and leave to cook on a medium heat for 10 mins. After 10 mins, remove from the heat, add the black beans pop the lid back and set aside for another 10 mins. TIP: The rice will finish cooking in its own steam.
Instruction
Add the finely chopped tomatoes and the remaining stock pot to the mince mixture. Pour in the water (see ingredients for amount) and leave the sauce to simmer away on medium-high heat until thick and tomatoey, 15-20 mins.
Instruction
Once the rice is cooked, stir in the lime zest, half the coriander and a good squeeze of lime juice. Taste and season with salt and pepper as necessary.
Instruction
When the sauce is nice and thick, remove from the heat, stir in the remaining coriander. Season with salt and pepper - remember the capers are quite salty, so taste it first! Spoon the rice into bowls and top with the picadillo. Enjoy!
Difficulty
Totally Doable (Level 2)
Nutrition
| Item | Amount | Unit |
|---|---|---|
| Calories | 1546 | kcal |
| Protein | 90 | g |
Allergens
Not provided