Arroz con Picadillo Estilo Cubano

1.Prepare the Picadillo: Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off excess fat and set the beef aside.

2.In the same skillet, reduce the heat to medium. Add the chopped onion and green bell pepper. Sauté for 5-7 minutes until softened and translucent.

3.Add the minced garlic to the vegetables and cook for 1 minute until fragrant.

4.Return the browned beef to the skillet. Stir in the tomato sauce, white wine (or broth), sliced olives, capers, cumin, oregano, smoked paprika, and bay leaf.

5.Season generously with salt and pepper. Bring the mixture to a simmer, then reduce the heat to low, cover, and let the picadillo cook for 20 minutes, allowing the flavors to meld.

6.Prepare the Rice: While the picadillo simmers, prepare the rice. In a separate medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rice and toast for 2 minutes, stirring constantly.

7.Pour in the 3 cups of broth and 1 teaspoon of salt. Bring the mixture to a boil, then immediately reduce the heat to the lowest setting, cover tightly, and cook undisturbed for 18-20 minutes, or until all liquid is absorbed.

8.Remove the rice from the heat and let it stand, covered, for 5 minutes. Fluff gently with a fork.

9.Assembly: Remove the bay leaf from the picadillo. Taste and adjust seasoning if necessary.

10.To serve, spoon a generous portion of the fluffy white rice onto a plate. Top immediately with a hearty serving of the savory Cuban picadillo. Serve hot.