Smoky Cuban Picadillo with Golden Sweet Potato and Garlic Rice

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the sweet potato on a baking tray and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 30 to 35 minutes, turning halfway through, until golden and tender.

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   2. Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add half of the minced garlic and cook for 30 seconds. Stir in the rice and cook for 1 minute, stirring.

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   3. Add 360 ml / 1 1/2 cups beef broth or water, 1/2 teaspoon salt, and the butter. Bring to a boil, then reduce the heat, cover, and cook for 15 to 18 minutes until the rice is tender. Turn off the heat and let it rest, covered, for 5 minutes.

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   4. In a wide skillet or Dutch oven, heat the remaining tablespoon of olive oil over medium-high heat. Add the ground beef and cook for 5 to 7 minutes, breaking it up, until no longer pink.

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   5. Add the white onion, green bell pepper, and remaining garlic. Cook for 4 to 5 minutes until the vegetables soften and the onion turns translucent.

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   6. Stir in the ground cumin, dried oregano, smoked paprika, remaining salt, and remaining black pepper. Cook for 30 seconds to bloom the spices.

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   7. Pour in the dry cooking wine and cook for 2 minutes so it reduces slightly. Add the tomato puree, the remaining 120 ml / 1/2 cup beef broth or water, the bay leaf, green olives, and raisins.

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   8. Simmer the picadillo over medium-low heat for 15 to 18 minutes, stirring occasionally, until the sauce thickens and the meat stays juicy. Remove the bay leaf.

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   9. Add the sour orange juice to the picadillo, stir well, and cook 1 more minute to blend the flavor.

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    10. Fluff the rice with a fork and mix in the fresh parsley. Serve a bed of garlic rice, spoon the picadillo on top or alongside, and add the hot golden sweet potato.