This budget-friendly picadillo recipe is on the table in 45 minutes.
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Preheat oven to 180°C. Heat a large deep frying pan over high heat. Add the mince and cook, stirring with a wooden spoon to break up the lumps, for 5 mins or until the mince changes colour. Use a slotted spoon to transfer to a heatproof bowl, leaving any pan juices in the pan.
Reduce heat to medium-high and add the onion, carrot and potato. Cook, stirring occasionally, for 5 mins or until onion softens. Add the garlic, cumin, cinnamon, coriander stems and roots, tomato and mince. Season. Bring to a simmer. Stir in the olive and raisins. Partially cover and cook for 20 mins or until the vegetables are tender and the sauce thickens slightly.
Chop half the coriander leaves. Cook rice following packet directions. Season. Stir in the chopped coriander.
Divide the rice mixture and mince mixture among serving bowls. Sprinkle with remaining coriander leaves.