Picadillo
3 cup water
1 1/2 cup white rice
1 tbsp vegetable oil
1 lb lean beef-
cut into 1-inch cubes
1 tsp ground chili-dried
1 white onion-finely chopped
1 green bell pepper (capsicum)
-seeded, deribbed and diced
2 tsp dried oregano
2 tbsp 2 garlic cloves-peeled ,
minced and mixed with
1 tbsp white wine vinegar
2 cup stewed tomatoes
with their juices
1 1/2 cup green olives,
stuffed with pimiento,
halved crosswise
1/4 cup raisins
In a medium saucepan,
bring the water to a boil.
Stir in the rice,
lower the heat and simmer,
covered,for 18 minutes.
Turn off the heat and
let sit until the hash
is cooked.
In a heavy saucepan
over medium heat,
warm the vegetable oil
and brown the meat,
about 5 minutes.
Drain off and discard
all but 1 tablespoon of fat.
Sprinkle the meat with
the chili powder, transfer
to a plate and reserve.
In the same pan,
combine the onion, bell pepper,
oregano and Garlic Sauce
with the small amount
of remaining fat.
Cook over medium heat,
stirring occasionally,
until the onions are fragrant
and translucent, about 5 minutes.
Stir in the reserved meat,
stewed tomatoes, tomato sauce
and olives.
Cook uncovered,
stirring occasionally,
for 10 minutes.
Stir in the raisins and
cook to blend the flavors,
5 minutes longer.
To serve,
spoon the hash over the rice.
