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Picadillo a la Habanera
This is a great comfort food dish that features wonderfully contrasting flavors with the heartiness of the beef, sweetness of the raisins and salty brine of the olives. You can see additional details and pictures by visiting:
**Ingredients**
* 1 lb ground beef
* 1 red bell pepper, diced
* 1 medium yellow onion, diced
* 2 cloves of garlic, finely diced
* 1 cup pitted green olives, diced
* 1/2 cup raisins, roughly chopped
* 14-oz can of crushed tomatoes
* 1 tsp oregano
* 1 tsp cumin
* 1/2 tsp cayenne pepper
* 2 tbsp olive oil
* 1 cup white rice, uncooked
* Sunny side up eggs, one for each serving (optional, but please god don’t skip!)
* Cook time: 40 minutes
**Instructions**
1. Heat the olive oil in your pan over medium-high heat, then brown your ground beef. Make sure to break up any larger bits, you want the beef to be as integrated as possible. Once that’s browned remove the beef with a slotted spoon so that it doesn’t overcook.
2. Return the pan to medium heat and saute your onions, garlic and pepper for 5-8 minutes, stirring occasionally so nothing browns too much.
3. Return the beef to the pan and add the crushed tomatoes, cumin, oregano, cayenne and olives. Bring to a boil and let it simmer for 20 minutes to allow flavors to marry. At this point you should begin cooking your rice.
4. After 20 minutes, add your raisins, salt and pepper to taste, and continue simmering for another 5-7 minutes. With about 3 minutes left, start cooking your eggs. I go sunny side up, but poached is also pretty amazing here. Either way, make sure the yolk is nice and runny so it can get all throughout the dish. Serve over a scoop of white rice and top with your egg.