Cuban Beef Picadillo with Roasted Pumpkin, Olives, and Cumin Rice

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Place the pumpkin on a baking tray and toss it with 1 tablespoon vegetable oil, 1 teaspoon cumin, the brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 to 30 minutes, turning halfway through, until tender and browned at the edges.

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   2. While the pumpkin roasts, make the rice. In a medium saucepan, heat 1/2 tablespoon vegetable oil over medium heat. Add the rinsed rice and 1/2 teaspoon cumin; stir for 1 minute. Add the water and 1/2 teaspoon salt, bring to a boil, reduce to very low heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.

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   3. In a wide skillet or braising pan, heat the remaining 1 1/2 tablespoons vegetable oil over medium-high heat. Add the onion and green bell pepper and cook for 4 to 5 minutes until softened. Stir in the garlic and cook 30 seconds more, stirring so it does not burn.

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   4. Add the ground beef to the skillet. Cook for 6 to 8 minutes, breaking it up with a spoon, until it loses its pink color and starts to brown lightly. Season with the remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon black pepper, the dried oregano, and the remaining 1/2 teaspoon cumin.

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   5. Stir in the tomato paste and cook for 1 minute to deepen its flavor. Add the crushed tomato, dry cooking wine, green olives, raisins, and bay leaf. Mix well and simmer over medium-low heat for 12 to 15 minutes, stirring occasionally, until the picadillo is juicy but thickened.

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   6. Remove the bay leaf and add the lime juice. Taste and adjust salt or pepper if needed. Stir in half of the fresh parsley.

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   7. Fluff the rice with a fork. Serve a base of cumin rice, spoon the beef picadillo on top or alongside, and add the roasted pumpkin on the side. Finish with the remaining fresh parsley over the dish.

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   8. If you want to keep the dish warm before serving, leave the picadillo covered over very low heat and keep the pumpkin in the turned-off oven for up to 5 minutes, using the residual heat after roasting at 220°C / 425°F.