Picadillo con Arroz (Cuban Spiced Minced Beef with Rice)

Rice

• 300 g Long-grain white rice
• 600 ml Water
• 1 tsp Fine sea salt

Picadillo

• 2 tbsp Olive oil
• 1 medium Yellow onion
• 1 medium Green pepper
• 3 cloves Garlic
• 2 tsp Ground cumin
• ½ tsp Ground cinnamon
• ½ tsp Black pepper
• 500 g Minced beef
• 400 g Canned chopped tomatoes
• 90 g Green pitted olives
• 50 g Raisin

1. Rinse the rice in a colander until the water runs mostly clear. Tip into a saucepan with the water and fine sea salt, bring to the boil, then cover and reduce to a very low heat. Cook for 12 minutes, then take off the heat and leave covered for 10 minutes.
2. Meanwhile, heat the olive oil in a large frying pan over a medium heat. Finely chop the onion and green pepper, then cook for 6 to 8 minutes until softened and lightly golden. Crush in the garlic and cook for 1 minute until fragrant.
3. Add the minced beef and cook for 6 to 8 minutes, breaking it up with a wooden spoon, until browned with no pink remaining. Stir in the ground cumin, ground cinnamon, and black pepper, and cook for 30 seconds to toast the spices. Season with a small pinch more fine sea salt if needed.
4. Stir in the canned chopped tomatoes, then bring to a gentle simmer. Cook for 8 to 10 minutes until the sauce thickens slightly and the beef is tender. Stir in the green pitted olives and raisins for the final 2 minutes to warm through.
5. Fluff the rice with a fork and divide between plates. Spoon the picadillo over the top, making sure each serving gets plenty of olives and raisins. Serve straight away while hot.

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