Cuban Picadillo with Olives and Raisins

Instructions

1. 1Heat the 1 tablespoon of olive oil in a large 30.48 cm skillet over medium heat (175°C/350°F). Add the about 450 g of ground beef to the skillet and cook for 5-7 minutes, breaking it up into small pieces with a spoon, until it is browned all over and no pink remains. Carefully drain off any excess grease from the skillet.
2. 2While the beef cooks, finely dice the 1/2 medium onion and 1/2 medium green bell pepper. Mince the 2 cloves of garlic.
3. 3Add the diced 1/2 medium onion and 1/2 medium green bell pepper to the skillet with the cooked beef. Cook over medium heat for about 5 minutes, stirring occasionally, until the vegetables are softened. Stir in the minced 2 cloves of garlic and cook for 1 minute more, until fragrant.
4. 4Stir in the about 225 g of tomato sauce, 1/4 cup of green olives, 1/4 cup of raisins, 1/2 teaspoon of cumin, 1/2 teaspoon of oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix all ingredients together thoroughly.
5. 5Bring the mixture to a simmer over medium heat, then reduce the heat to low. Cover the skillet and let it cook for 10-15 minutes, stirring occasionally, to allow the flavors to blend together and the sauce to thicken slightly.
6. 6While the picadillo simmers, cook the white rice: In a medium saucepan, combine the 1.5 cups of white rice with 3 cups of water. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
7. 7Serve the hot picadillo spooned generously over the cooked white rice.

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