Picadillo is a traditional Mexican dish introduced to me by my wonderful, half Mexican, friend Anna through her Mum's delicious recipe and Anna's amazing cooking....
Now before you begin the main part of the recipe you should put your brown rice on to cook as it takes 25mins. You want it in a large pan with boiling water, straight from the kettle, 75g per person approx, though for this quantity of Picadillo I generally use 225g which seems to be the perfect quantity. Literally bring the pan up to the boil, place the lid on, turn down the heat to a simmer and set your timer for 25mins - that's it - the delight of cooking brown rice- so simple!
Here is the rest of the method:
Plate it up with a couple of spoonfuls of the rice and equal quantity of the Picadillo as so:
How ever if you then want to freeze the remainder as I did, I suggest that you mix your rice and Picadillo together as so:
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