Prepare the meat:
Heat olive oil over medium heat in a skillet, add green and red bell peppers, onions and garlic, stirring until softened, about 8 minutes.
Add ground beef to skillet and brown the meat for about 5-6 minutes.
Add cumin, olives, wine and tomato sauce and bay leaves, cover and simmer for 10 minutes to develop flavors.
The brine, wine and tomato sauce will add plenty of flavor and salt to the dish, so taste before adding extra salt or ground pepper. Remove bay leaves before serving.
Serve rice in a wide pasta bowl and top with the meat mixture and sauce. Have some Cuban bread handy for dipping.
Note: Some Cuban households add small box of raisins while cooking the meat.
Meat:
1 tbsp olive oil
½ green bell pepper, sliced
½ red bell pepper, sliced
½ yellow bell pepper, sliced
½ medium-sized onion, chopped
1 tbsp minced garlic
1 lb ground beef (85% fat is ideal)
1 tsp cumin
¼ cup pimento-stuffed green olives with 2 tablespoons of brine
½ cup red cooking wine or marsala wine
½ cup tomato sauce
2 bay leaves (optional)
Salt and ground pepper to taste
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