Beef and Pork Picadillo
with Black Bean Rice
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 war 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.
Ingredients
120
Beef Mince
15
Capers
1
Chicken Stock Powder
150
Basmati Rice
1
Finely Chopped Tomatoes with Onion and Garlic
2
Ground Cumin
120
Pork Mince
1
Black Beans
1
Dried Oregano
1
Lime
1
Green Pepper
(May contain Celery)
40
Raisins
1
Coriander
Not included in your delivery
300
Water for the Rice
200
Water for the Sauce
Nutritional information
Utensils
Instructions
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!
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