Dairy-Free Cuban Picadillo with Olives and Raisins

Instructions

1. 1Place a 30.48 cm skillet over medium-high heat, which is 204.4°C (200°C). Add the 1 tablespoon of olive oil. Once the oil shimmers, add the about 450 g of ground beef. Cook, breaking it apart with a spoon, until it is no longer pink, about 5-7 minutes.
2. 2Add the 1 medium chopped onion and the 1 medium chopped red bell pepper to the skillet with the beef. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the 2 minced cloves of garlic and cook for 1 minute more, until fragrant.
3. 3Pour in the about 410 g of canned crushed tomatoes and the 0.5 cup of dairy-free beef broth. Add the 0.25 cup of pitted green olives and the 0.25 cup of raisins. Stir in the 1 teaspoon of cumin and the 0.5 teaspoon of oregano. Season with the 0.75 teaspoon of salt and the 0.25 teaspoon of black pepper.
4. 4Bring the mixture to a gentle simmer. Reduce the heat to medium-low, which is 150°C, cover the skillet, and let it cook for 15-20 minutes, allowing the flavors to combine. Stir occasionally to prevent sticking.
5. 5While the picadillo is simmering, measure the 2 cups of long-grain rice into a medium saucepan. Add 4 cups of water and a pinch of salt (optional). Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Let the rice stand, covered, for 5 minutes off the heat.
6. 6Serve the cooked picadillo spooned over the fluffy rice.

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