Dice onion. Chop bell pepper into 1/4” pieces. Mince garlic. Measure out spices into a small bowl. Roughly chop olives. Peel and cut sweet potato into 1/4-1/2” cubes.

Heat 1 tablespoon olive oil in large pot over medium heat. Cook onion until starting to brown 6-8 minutes , then add beef, breaking apart. Cook until beef is starting to brown, 6-8 minutes .

Stir in bell pepper and garlic, cook 1-2 minutes , until garlic has softened.

Add spices, raisins, olives and sweet potato, cook 30 seconds .

Stir in water (or broth), simmer and cook over low heat for 15 minutes , until liquid has reduced and sweet potato is fork tender.

Place rice and 1 1/3 cup water in a small pot and bring to a boil over medium-high heat, stirring occasionally. Once boiling, stir one last time, cover with lid and reduce temperature to almost lowest setting. Let cook 30 minutes. Fluff with a fork before serving.

Thinly slice cabbage. Toss thinly sliced cabbage with juice from half a lime and a pinch of salt. Serve picadillo over rice with a side of slaw and a fresh squeeze of lime juice.