Rita Moreno(Puerto Rico)

  Cuban Picadillo

Ingredients:

• 3 lbs ground beef
• ½ onion, chopped
• 2 tbs garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cups raisins
• 2 (8 oz.) jars green olives, drained and chopped
• 2 (6 oz.) cans tomato paste
• ½ cup water
• ½ bunch cilantro
• Jumbo jalapeño stuffed olives, sliced
• Powdered cumin
• 1 large can Muir Glen roasted, puréed tomatoes
• 1/4 cup achiote seeds (Annatto)

Directions:

1. Brown the ground beef in a Dutch oven or large pot over medium-high heat until crumbly and no longer pink, about 10 minutes.

1. Pour off any excess grease, then stir in the onion and garlic; cook for 2 minutes before adding the red pepper, green pepper, raisins, olives, tomato paste, water, and cilantro, jalapeno stuffed olives, cumin, tomatoes and achiote seeds.

1. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and simmer 10 minutes, or until the peppers have cooked to your liking.