Picadillo

Ingredients

• 450 g Ground Beef
• 1.3333333333333333 tbsp Olive Oil
• 1 pcs Yellow Onion
• 1 pcs Green Bell Pepper
• 4 pcs Garlic
• 1 tsp Dried Oregano
• 1 tsp Ground Cumin
• 2.5 tsp Kosher Salt
• 0.75 tsp Black Pepper
• 1 tbsp Tomato Paste
• 240 ml Tomato Sauce
• 120 ml Dry White Wine
• 12 pcs Green Olives
• 1 tbsp Capers
• 2 tbsp Raisins
• 1 pcs Bay Leaf
• 10 g Parsley
• 1 pcs Lime
• 150 g White Rice
• 300 ml Water

Method

1. Combine {white_rice}, {water}, a pinch of {kosher_salt}, and a drizzle of {olive_oil} in a small saucepan over medium heat. Bring to a boil, cover, reduce to low, and cook until the grains are tender and the liquid is absorbed. Rest off the heat so the rice finishes steaming and stays fluffy.
2. Finely dice {yellow_onion} and {green_bell_pepper}, mince {garlic}, slice {green_olives}, and chop {parsley} so the aromatics cook evenly and the finish stays fresh.
3. Pat {ground_beef} dry with paper towel if needed. Heat a large skillet over medium-high heat with {olive_oil}, add {ground_beef} in an even layer, season with {kosher_salt} and {black_pepper}, and cook without crowding until deeply browned and the fond smells rich and savory.
4. Lower to medium heat in the same skillet and add the prepared {yellow_onion}, {green_bell_pepper}, and {garlic}. Sweat until softened and translucent, seasoning with more {kosher_salt}. Stir in {dried_oregano}, {ground_cumin}, and {tomato_paste}, and cook until fragrant and slightly darkened. Pour in {dry_white_wine} and reduce until nearly syrupy so the fond dissolves and concentrates. Add {tomato_sauce}, {green_olives}, {capers}, {raisins}, and {bay_leaf}.
5. Reduce to low heat and simmer the {ground_beef} mixture, stirring occasionally, until the sauce turns glossy and clings to the meat. Taste and adjust with {kosher_salt} and {black_pepper}, then remove {bay_leaf}.
6. Fluff {white_rice} and spoon over the picadillo. Scatter with {parsley} and squeeze {lime} over the top for a bright finish that lifts the rich sauce.