Cuba Journal's Unique Picadillo and White Rice

Ingredients:

1 pound of Publix's 93% fat-free extra lean ground beef. (the chain does not include "pink slime" in their ground beef.

3 whole cloves of garlic, or more, if you are a garlic nut like me. Use a garlic smasher/grinder.

1/2 cup of Spanish or Italian Chianti wine.

1/4 cup of extra virgin Spanish or Italian Olive Oil.

2 or 3 small cans of unsalted tomato paste.

1 cup of finely chopped Vidalia sweet onions.

1 cup of finely chopped green bell peppers.

1 cup of finely cut Idaho potatoes, which you have browned previously in canola or peanut oil.

Olives

Raisings.

A pinch of oregano.

Chpped peanuts, almonds or any other type of nuts.

Prodedure:

1) In a medium size skillet, brown the ground beef for about 15 or 20 minutes in low to medium heat. Remove afterwards from the burner and discard any remaining liquid fat.

2) In a medium to large cooking pot combine the ground beef with the rest of the ingredients, leaving out the rice.

3) Cook the white rice separately, the way you do it normally. I cook mine for 20-30 minutes in low heat.

4) Cook the ground beef and all the ingredients for about 45 minutes in your range top. This may vary.

You will have enough for 3 persons with a hearty appetite, or store in the fridge any remaining leftovers for next day's meal.