Abuela's Kitchen - Cuban Picadillo

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and green bell pepper; sauté until softened, about 5 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add ground beef to the skillet; cook until browned, breaking it apart with a spoon, about 5-7 minutes.

Drain excess fat from the skillet, if necessary.

Stir in tomato sauce, canned tomatoes, green olives, capers, and raisins.

Season with cumin, oregano, bay leaves, salt, and black pepper; mix well.

Bring the mixture to a simmer; reduce heat to low and cover.

Cook for 20-25 minutes, stirring occasionally, until flavors meld.

Remove bay leaves before serving.

Serve hot over cooked rice.