Cuban Beef Picadillo with Cumin Sweet Potato and Lime White Rice

Instructions

1. 1

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

2. 2

   While the sweet potato roasts, make the rice. In a medium pot, heat 1/2 tablespoon vegetable oil over medium heat. Add 60 g (about 1/3 cup) chopped white onion and cook for 2 minutes. Stir in the rinsed white rice and sauté for 1 minute. Add 480 ml (2 cups) water, 1/2 teaspoon salt, and half of the lime juice. Once boiling, 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.

3. 3

   For the picadillo, heat the remaining 1 1/2 tablespoons vegetable oil in a wide skillet over medium-high heat. Add the ground beef and brown it for 5 to 6 minutes, breaking it up with a spoon.

4. 4

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

5. 5

   Stir in the tomato paste, crushed tomato, dry white wine, green olives, raisins, the remaining 1 teaspoon ground cumin, dried oregano, ground cinnamon, bay leaf, the remaining 3/4 teaspoon salt, and the remaining 1/4 teaspoon black pepper. Mix well and cook over medium-low heat for 12 to 15 minutes, stirring occasionally, until the sauce thickens and the picadillo is juicy but not watery.

6. 6

   Remove the bay leaf. Adjust with the remaining lime juice to brighten the picadillo and stir in the chopped fresh cilantro.

7. 7

   Fluff the rice with a fork. Serve a portion of lime white rice with the beef picadillo and finish with the cumin-roasted sweet potato on the side.