Ingredients

• 2 pound ground beef
• 1 yellow onion, diced
• 4 garlic, minced
• 2 tablespoon tomato paste
• 1 diced tomatoes
• 1 cup roasted red bell peppers, chopped
• 0.5 cup green olives, sliced
• 0.333 cup raisins
• 2 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoon vegetable oil
• 1.5 cup long-grain white rice
• 3 cup chicken broth
• 2 tablespoon butter
• 2 lime, zested and juiced
• 0.25 cup fresh cilantro, chopped
• 0.5 cup white onion, diced
• 1 lime wedges, wedged

Steps

1. Dice the yellow onion into small pieces and mince the garlic cloves. Measure out the cumin, oregano, chili powder, cinnamon, cayenne, salt, and black pepper into a small bowl and stir to combine.
2. Heat the vegetable oil in a large skillet over medium-high heat. Once shimmering, add the diced onion and cook for 3 minutes, stirring occasionally, until softened.
3. Add the minced garlic to the skillet and cook for 30 seconds, stirring constantly, until fragrant.
4. Break up the ground beef with your spoon and add it to the skillet. Cook for 8 minutes, stirring frequently to break apart large clumps, until the beef is browned and no pink remains.
5. Drain any excess fat from the skillet if needed. Add the spice mixture to the cooked beef and stir well to coat everything evenly.
6. Stir in the tomato paste and cook for 2 minutes, stirring constantly, until the paste darkens slightly and caramelizes.
7. Add the canned diced tomatoes (with juice), roasted red peppers, green olives, and raisins to the skillet. Stir to combine and reduce heat to medium-low. Simmer for 10 minutes, stirring occasionally, until the flavors meld and the mixture thickens slightly.
8. While the picadillo simmers, start the rice. In a medium saucepan, melt the butter over medium heat. Add the rice and stir constantly for 2 minutes until the rice is lightly toasted.
9. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover with a lid, and simmer for 15 minutes until the rice is tender and all liquid is absorbed.
10. Remove the rice from heat and let it rest, covered, for 2 minutes. Fluff with a fork and stir in the lime zest and cilantro.
11. Taste the picadillo and adjust salt and pepper as needed. Stir in the lime juice just before serving.
12. Divide the cilantro lime rice among four serving bowls or plates. Top with the warm picadillo, garnish with diced white onion, and serve with lime wedges on the side.