Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Revoltillos




Source of Recipe


the web


List of Ingredients




1/4 cup oil
3 green peppers, chopped
3 onions, chopped
2 cloves garlic, minced
2 pounds chopped beef
3/4 cup raisins
3/4 cup ripe olives
5 bay leaves
2 cups beef broth
1 cup rice



Recipe



Heat the oil in a large skillet with a lid. Stir in the peppers, onions, and garlic. Cook, stirring, until they are soft, add the beef and break it up with a fork, cooking until it loses its pink color.
Add the raisins, olives, and bay leaves, cover, and simmer for 30 minutes. Remove the bay leaves. Meanwhile, bring the beef broth to a boil in a saucepan and slowly add the rice.
Shake the pan so the rice will level and cook evenly. Cover and cook 20 minutes. When the liquid is absorbed, toss the rice with a fork, add to the meat mixture, and serve.

Serves 8.