Latin-Style Beef & Raisin Picadillo

Method

1. 1

   Start the rice

   Combine the white rice with 560 ml water in a medium saucepan; bring to a boil over high heat, cover and reduce to low.

   4 min
2. 2

   Brown the beef

   Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and onion, breaking up the beef with a spoon as it browns.

   10 min
3. 3

   Simmer the picadillo

   Stir the potato, canned crushed tomato, green olive, raisin and cumin into the skillet with 1/2 tsp salt and black pepper; cover and simmer over medium-low heat.

   18 min

   Tip: Cut the potato into small, even pieces so it cooks at the same pace.

4. 4

   Finish the rice

   Keep the covered medium saucepan over low heat without stirring, then turn off the heat and leave it covered briefly.

   18 min
5. 5

   Taste and serve

   Taste the picadillo and rice, adjust with up to 1/4 tsp salt and more black pepper, then spoon over the rice to serve.