CUBAN PICODILLO

Serves 6

Note: If juicy, ripe tomatoes are available, use fresh peeled, seeded and puréed tomatoes in place of canned tomato sauce. From "Cooking the Cowboy Way," by Grady Spears. This recipe is from the Bellamy Brothers Ranch in Florida, where the Cuban influence is strong.

• 3 tsp. vegetable oil

• 11/2 lb. lean ground beef or turkey

• 1 large white onion, chopped

• 2 or 3 garlic cloves, chopped

• 1 red bell pepper, chopped

• 1 (6-oz.) can tomato sauce

•1/4 c. dry white wine

• 1 c. pimiento-stuffed olives, coarsely chopped

• 1 c. golden raisins

• Kosher salt and freshly ground black pepper

• 3 c. fluffy cooked white rice

Directions

In a large skillet over medium heat, warm the oil and brown the meat with the onion, garlic and pepper.

Decrease the heat to medium-low and add the tomato sauce and wine. Simmer for 15 minutes. Add the olives and raisins.

Add the salt and pepper to taste, and simmer for 20 to 30 minutes longer. The consistency should be similar to chili. Serve hot over the rice.