Picadillo Cubano (Cuban Spiced Minced Beef)

• 200 g Long-grain white rice
• 2 tsp Fine sea salt
• 2 medium Russet potato
• 1 medium Yellow onion
• 3 cloves Garlic
• 450 g Minced beef
• 2 tsp Ground cumin
• 1 tsp Dried oregano
• ½ tsp Black pepper
• 400 g Canned tomatoes
• 2 pieces Bay leaves
• 40 g Raisin
• 80 g Green pitted olives

1. Rinse the rice in a sieve until the water runs mostly clear. Tip into a saucepan with 400 ml water and 0.5 tsp of the fine sea salt, bring to the boil, then cover and cook on low for 12 minutes. Take off the heat and leave, covered, for 10 minutes.
2. Meanwhile, peel the russet potato and cut into 1.5 cm cubes. Put in a saucepan, cover with cold water, add 0.5 tsp of the fine sea salt, then bring to the boil and simmer for 8 to 10 minutes until just tender. Drain and set aside.
3. Finely chop the yellow onion and crush the garlic. Heat a large frying pan over medium-high heat, add the minced beef and cook for 6 to 8 minutes, breaking it up, until browned and any liquid has cooked off. Stir in the onion and cook for 4 minutes until softened.
4. Add the garlic, ground cumin, dried oregano and black pepper and cook for 30 seconds until fragrant. Stir in the canned tomatoes, bay leaves, raisins and 0.5 tsp fine sea salt, then bring to a gentle simmer. Cook for 12 to 15 minutes, stirring occasionally, until the sauce is rich and slightly thickened.
5. Stir the drained potatoes and green pitted olives into the pan and simmer for 3 to 5 minutes so everything is hot and coated in sauce. Taste and adjust with the remaining fine sea salt if needed, then remove the bay leaves. Serve the picadillo over the rice.

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