Cuban Beef Picadillo with Smoky Eggplant, Olives, and Garlic Rice

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Place the eggplant cubes on a sheet pan, toss them with 1 tablespoon vegetable oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper, and roast for 20 minutes, stirring halfway through, until golden and lightly smoky.

2. 2

   While the eggplant roasts, heat a medium saucepan over medium heat. Add 1 tablespoon vegetable oil, 2 minced garlic cloves, and 1/4 of the diced onion. Cook for 1 minute. Stir in the white rice and sauté for 1 more minute.

3. 3

   Pour the water into the rice pot, add 1/2 teaspoon salt, bring to a boil, reduce the heat, cover, and cook for 16 to 18 minutes until the rice is tender. Remove from the heat and let it rest, covered, for 5 minutes.

4. 4

   Heat a large skillet or braising pan over medium-high heat. Add the remaining tablespoon of vegetable oil. Add the remaining onion and the green bell pepper, and sauté for 4 to 5 minutes until softened.

5. 5

   Add the remaining garlic, ground cumin, dried oregano, and sweet paprika. Cook for 30 seconds, stirring, until the spices become fragrant.

6. 6

   Add the ground beef and cook for 6 to 8 minutes, breaking it up with a spoon, until no pink remains. Season with the remaining salt, remaining black pepper, and brown sugar.

7. 7

   Stir in the crushed tomato, tomato paste, dry cooking wine, bay leaf, green olives, and raisins. Mix well and bring to a gentle simmer.

8. 8

   Lower the heat to medium-low and cook the picadillo for 12 to 15 minutes, stirring occasionally, until the sauce thickens and the meat is juicy.

9. 9

   Remove the eggplant from the oven and fold it into the picadillo. Cook 3 minutes more so it absorbs the sauce. Remove the bay leaf.

10. 10

    Fluff the rice with a fork and serve it hot alongside the beef picadillo with smoky eggplant and olives.