Beef picadillo with potatoes, carrots and white rice

Ingredients

For 1 serving

• Lean ground beef120 g
• Potatoes120 g
• Carrots80 g
• Peas50 g
• Chopped tomatoes150 g
• Onion50 g
• Garlic1 clove
• Cumin1 pinch
• White rice45 g
• Extra virgin olive oil6 g
• Saltto taste
• Black pepperto taste

Method

1. Put a pan of water on for the rice. Chop the onion and garlic; peel the potatoes and carrots and cut into small dice, about 1 cm.
2. Heat the oil in a lidded frying pan over medium heat and fry the onion and garlic for 3 minutes, until soft. Turn up the heat, add the beef mince and brown it for 5 minutes, breaking it up, until browned.
3. Add the potatoes, carrots, chopped tomatoes, cumin, half a glass of water, salt and black pepper; cover and cook over medium-low heat for 15 minutes.
4. Meanwhile, when the water boils, salt it and cook the rice for the time on the packet, until tender; drain.
5. Add the peas to the picadillo and cook for another 5 minutes, until the potatoes and carrots are tender and the sauce thick.
6. Serve the picadillo beside the rice.