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Beef and Pork Picadillo

Beef and Pork Picadillo

with Black Bean Rice

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We love a good Rice with Coriander Drizzle and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Green Pepper

1 bunch(es)


½ unit(s)


40 grams


1 pack(s)

Black Beans

125 grams

Beef Mince

125 grams

Pork Mince

15 grams


1.5 tsp


1.5 tsp

Dried Oregano

1 unit(s)

Chicken Stock Pot

150 grams

Basmati Rice

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

Not included in your delivery

300 milliliter(s)

Water for the Rice

200 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3234 kJ
Energy (kcal)773 kcal
Fat18.0 g
of which saturates5.0 g
Carbohydrate100 g
of which sugars30.0 g
Protein45 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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!