Lunch: Quick Sautéed Cuban Beef

Recipe by Woman's Day Kitchen Briny olives, sweet raisins, and a fragrant, spiced tomato sauce give this simple ground beef dish huge flavor.

Ingredients

1 c. long-grain white rice
2 tbsp. olive oil
4 clove garlic
1 1/4 lb. lean ground beef
2 tbsp. red wine vinegar
1 can petit cut diced tomatoes in juice
1/2 c. raisins
1/2 c. small pimiento-stuffed green olives
1 1/2 tsp. dried oregano
1 tsp. ground cumin
kosher salt
Pepper
Chopped cilantro

Instructions

Cook the rice according to package directions.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, covered, stirring occasionally, until tender, 5 to 6 minutes.
Add the beef, increase the heat to medium-high and cook, breaking it up with a spoon, into very small pieces until no longer pink, 5 to 7 minutes.
Add the tomatoes (and their juices), raisins, olives, oregano, cumin, 1 tablespoon vinegar, and 1/2 teaspoon salt and bring the mixture to a simmer. Cook, stirring occasionally, until slightly thickened, 6 to 8 minutes.
Remove from heat and stir in the remaining tablespoon vinegar. Serve over the rice and sprinkle with cilantro, if desired.

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