Cuban Beef Picadillo with Sweet Potato, Green Olives, and Bay Leaf Rice

Instructions

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   1. In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the rinsed white rice, 1/4 cup of the chopped onion, half of the chopped garlic, 1 bay leaf, and 1/2 teaspoon salt. Sauté for 2 minutes, stirring so the rice is well coated.

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   2. Add 720 ml (3 cups) water to the rice pot and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 18 minutes until the liquid is absorbed. Turn off the heat and let it rest covered for 5 minutes. Remove the bay leaf before serving.

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   3. While the rice cooks, heat the remaining tablespoon of vegetable oil in a large skillet or wide pot over medium heat. Add the remaining onion, the green bell pepper, and the remaining garlic. Cook for 4 to 5 minutes until the vegetables are soft and fragrant.

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   4. Add the ground beef to the skillet and break it up with a spoon. Cook for 6 to 8 minutes until it is no longer pink and starts to brown lightly.

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   5. Add the ground cumin, dried oregano, sweet paprika, black pepper, and remaining salt. Stir well for 30 seconds to bloom the spices.

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   6. Add the tomato paste and crushed tomato. Cook for 2 minutes, stirring so the sofrito and beef are fully combined.

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   7. Pour in the dry cooking wine and cook for 1 minute so the alcohol evaporates. Add the beef broth or water, green olives, raisins, sweet potato cubes, and the remaining bay leaf. Mix well.

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   8. Lower the heat to medium-low, partially cover, and cook for 18 to 20 minutes, stirring a couple of times, until the sweet potato is tender and the sauce looks thick but still juicy.

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   9. Stir in the lime juice and chopped fresh cilantro. Cook 1 more minute, then taste and adjust salt or pepper if needed.

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    10. Serve the picadillo hot with the bay leaf rice. If you want to hold it warm before serving, cover it and keep it in the oven at 200°F (95°C) for up to 10 minutes.