Picadillo with rice

    35 min

    Spicy Mexican pork cooked with juicy raisins and spiked with hot jalapeño peppers makes a mouth-watering main meal.

    5 people made this

    Serves: 4 

    • 1 tbsp vegetable oil
    • 1 large onion, finely chopped
    • 3 garlic cloves, crushed
    • 450g lean minced pork
    • 500ml passata
    • 100g raisins
    • 30g stoned green olives, coarsely chopped
    • 25g pickled jalapeño peppers, finely chopped
    • 1 tsp dried oregano
    • 225g long-grain rice
    • salt and freshly ground black pepper

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook for 5 minutes, stirring frequently, until the onion is soft.
    2. Add the pork and stir for 3 minutes until no longer pink. Then add the passata, raisins, olives, jalapeño, and oregano. Season with salt and pepper, bring to the boil, then reduce the heat and simmer for 15–20 minutes, stirring frequently, until the pork is cooked through.
    3. Meanwhile, cook the rice in a pan of lightly salted boiling water for 12–15 minutes, or according to the packet instructions, until just tender.
    4. Drain the rice and serve the minced meat mixture over the top. Serve with a rocket salad.


    This also makes an excellent filling for tacos or soft flour tortillas. Chopped fresh green chillies could be used instead of the jalapeño peppers. You could also add some toasted, flaked almonds. * Passata is sieved tomato pulp. It is readily available in jars or cartons from supermarkets. Alternatively, use a tomato pasta sauce diluted with a little hot water or canned tomatoes in rich juice.

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    Reviews in English (1)


    I followed the recipe apart from the raisins and olives which me and my partner don't like and put mushrooms in instead it turned out a bit watery but was still delicious hopefully next time I make it it'll be thicker  -  03 Jan 2016