Directions

• For white rice: Bring 2.5 cups water to a boil in a medium sauce pot. Once boiling, add rice, a drizzle of olive oil and a good pinch of kosher salt. Cover, reduce heat to low and cook for 20 minutes without opening the lid!
• For picadillo: Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add olive oil, then add ground beef. Spread the ground beef into one layer to maximize the surface area and cook, undisturbed for 6-8 minutes until meat is browned and caramelized. Flip pieces and cook on other side until no pink remains. Season with 1/2 teaspoon kosher salt and a few cracks of black pepper. Remove from the pan with a slotted spoon and transfer to a plate.
• Add the onion and bell pepper to the skillet. Season with 3/4 teaspoon kosher salt and a few cracks of black pepper. Cook, stirring occasionally, until the vegetables soften, 4-5 minutes. Add the garlic, cumin and oregano and stir until fragrant, about 30 seconds. Add the tomato paste. Cook for 30 seconds.
• Add the sherry or wine and scrape up any browned bits from the bottom of the skillet. Stir in the tomato sauce, 1 cup water, olives and bay leaf. Simmer, stirring occasionally, until the tomato sauce thickens and turns a deep red color, 10-15 minutes, or up to 30 minutes to develop more flavor if you have time!
• Stir in the lime juice. Discard the bay leaf. Fluff the white rice with a fork and serve with picadillo.