In a large frying pan, add a generous amount of olive oil and the onion. Let it sauté for 1 minute and add the diced pepper and seedless chilli (chopped).
Add the minced meat and let it fry for about 3 minutes.
Cut the tomatoes into cubes and also add to the pan. Season with paprika, garlic powder, cumin and bay leaves.
Drizzle these ingredients with white wine and add a pinch of salt and pepper.
Cover with the vegetable broth, cover and let cook for about 30 minutes. If necessary, add a little more broth (or water).
Add the olives cut in half and cook for another 10 minutes.
While the meat is cooking, prepare the rice. In a pan, place the coconut oil and garlic cloves (unpeeled). Add jasmine rice and lemon zest. Let it fry for 2 minutes and then cover the rice with hot water. Season with a pinch of salt, cover and leave
cook over low heat for 10 minutes.
Serve the rice with the picadillo and thin slices of fried banana bread. Finish with chopped parsley.
