Cuban-Style Picadillo

Prep the Ingredients
Wash and dry your fresh produce.
Preheat oven or toaster oven to 380° F.
Foil-line and lightly grease a small baking sheet, and place the sweet plantains on it.
Mince the diced onion.
Bring 1 cup salted water to a boil.
Small dice ½ the bell pepper (more if small).
Mince 2 garlic cloves.
Cut the olives into thirds, (save the brine for later).
Roughly chop the cilantro to make about 1 Tbsp.

Cook the Rice and Bake the Plantains
Add the rice and 1 tsp. olive oil to the boiling water, and mix.
Reduce heat to low, and cook covered until water is absorbed; 14-16 mins.
Remove from heat.
Add the plantains to the oven / toaster oven
Oven: Bake for 6-7 minutes, then flip, and continue to bake for another 6-7 minutes or until golden brown.
Toaster: Bake for 4-5 minutes, then flip, and continue to bake for another 4-5 minutes or until golden brown.

While the Plantains are Cooking Make the Picadillo
Heat 1 Tbsp. olive oil in a large pan (one with a lid, or cover with foil), over medium heat.
Add the ground beef and onions; cook for 5 minutes, mixing occasionally.
Add the bell pepper and garlic, and cook, 2 more minutes.
Stir in the tomato sauce, spice mix, olive brine, and 2 T. water.
Add the bay leaf and season with salt and pepper to taste.
Reduce heat to a low simmer, and cook covered, for 10-15 minutes, or until liquid has reduced almost completely.
Remove pan from heat, and mix in the olives, and ½ the cilantro.

Plating
Cut the avocado in half, and remove the pit.
Remove skin from half of it (or all of it, if desired), then thinly slice the flesh.
Plate the rice on one side of each dish.
Spoon the Picadillo mixture next to it, and top with the remaining cilantro.
Divide the sweet plantains and avocado slices between your plates placing on the side. Enjoy.