Mexican picadillo with rice

A homely Mexican hash of beef mince, potatoes, carrots and peas simmered in a light tomato sauce. Every family has its own version; this one is mild and comforting, with chilli on the side.

Ingredients

• 500 g Beef mince
• 15 ml Vegetable oil
• 1 Onions, chopped
• 0.3 Garlic, crushed
• 4 g Ground cumin
• 2 g Dried oregano
• 0.5 g Ground cinnamon
• 300 g Potatoes, cut into 1cm dice
• 150 g Carrots, cut into 1cm dice
• 400 g Passata
• 100 g Frozen peas
• 5 g Salt
• 300 g Basmati rice
• 8 Corn tortillas, warmed
• 1 Fresh chillies, sliced, for the grown-ups
• 1 Limes, cut into wedges

Method

1. Brown the mince in the oil, breaking it up. Add the onion and garlic and cook until soft.
2. Stir in the cumin, oregano and cinnamon for a minute.
3. Add the potatoes, carrots, passata, salt and 200ml water. Cover and simmer until the potatoes are tender.
4. Cook the rice in a lidded pan with 450ml water while it simmers.
5. Stir in the peas and cook for 3 minutes. Serve with rice, warm tortillas, lime and chilli on the side.