Mexican Pork with Rice
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Picture by:
Zoë Harpham
This is a Mexican pork recipe called picadillo where pork mince is cooked with tomatoes, raisins, olives and hot jalapenos.
Ingredients
Serves: 4
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, crushed
- 450g lean pork mince
- 2 cups passata or a lightly diluted tomato pasta sauce
- 2/3 cup raisins
- 1/4 cup stoned green olives, coarsely chopped
- scant 1/4 cup pickled sliced jalapeños, finely chopped
- 1 teaspoon dried oregano
- salt and freshly ground black pepper
- 1 cup long-grain white rice
Directions
Preparation:15min ›
Cook:30min ›
Ready in:45min
- Heat the oil in a large frying pan over a moderate heat. Add the onion and garlic and cook for 5 minutes, stirring frequently, until the onion is soft.
- Add the pork and cook, stirring constantly to break up any large lumps, for 3 minutes until no longer pink. Add the passata, raisins, olives, jalapeños and dried oregano to the pan. Season with salt and freshly ground black pepper, bring to the boil, then reduce the heat and simmer for 15–20 minutes, stirring frequently, until the pork is cooked through and the flavours have melded together.
- Meanwhile, cook the rice in a saucepan of lightly salted boiling water for 12–15 minutes, or according to the packet instructions, until just tender. Drain.
- Divide the rice among four plates. Serve the minced meat mixture over the top.
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- Rated on - 05 Jun 2013
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