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Mexican Picadillo with Cilantro Rice
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Saucepan

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and cubed
  • 1 can (14 oz) diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 cup long grain white rice
  • 2 cups water
  • 1/4 cup chopped fresh cilantro

Instructions
 

  • Brown the ground beef in a skillet over medium heat with the diced onion and minced garlic. Drain any excess fat.
  • Transfer the beef mixture to the slow cooker. Add the cubed potatoes, diced tomatoes, cumin, chili powder, oregano, salt, and pepper.
  • Stir everything together, cover, and cook on low for 6 hours or until the potatoes are soft.
  • About 20 minutes before serving, combine the rice and water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer until the rice is tender.
  • Fluff the rice with a fork and stir in the chopped cilantro. Serve the picadillo over the cilantro rice.

Notes

Cook the rice just before serving so the cilantro stays bright. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of water to loosen the sauce. If you want a bit more vegetable bulk, stir in frozen peas during the last hour of cooking.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Skillet, Saucepan