Kind of having writers block lately so going with a recipe today.
Don’t let the long list of ingredients scare you! A lot of it is staples and it’s really easy to make!
1 pound ground beef
1 pound ground pork
2 tablespoons water
1/2 teaspoon baking soda
Salt and ground black pepper
1 medium onion, minced
1 green pepper, minced
2 tablespoons oil
1 tablespoon dried oregano
1 tablespoon cumin
1/2 teaspoon ground cinnamon
6 garlic cloves, minced
1 (14-ounce) can crushed tomatoes
3/4 cup dry white wine
1/2 cup beef broth
1/2 cup raisins
3 bay leaves
1/2 cup chopped green olives
2 tablespoons capers
1 tablespoon red wine vinegar
Basic Rice and Beans:
1 cup long grain rice
1 small onion, diced
1 jalapeno, seeded and diced
2 cloves garlic, minced
1 tablespoon olive oil
1 15-ounce can black beans, rinsed
Salt and pepper
2) Dice onions and bell peppers finely. Heat oil in a large pot over medium heat and add peppers and onions along with oregano, cumin, cinnamon, and a pinch of salt. Cook and stir frequently until veggies start to brown slightly, about 8 minutes.
3) Add garlic and cook for another 30 seconds. Then add tomatoes and wine and cook, using the liquid to scrape up any bits. Cook for another few minutes.
4) Stir in broth, raisins and bay leaves and bring mixture to a slight simmer.
5) Add meat mixture in 2-inch pieces to the pot and simmer gently. Cover and stir occasionally to break up meat as it cooks. Simmer for 10 minutes, but try not to overcook the meat or it will dry out.
6) Remove bay leaves and stir in olives and capers. Season with vinegar and salt and pepper.
Serve over beans and rice.
For beans and rice:
1) Add a drizzle of oil to a medium pot over medium heat. Add onions, jalapeno, and garlic and cook until soft, about five minutes. Season with a pinch of salt.
2) Stir in 1 cup of rice and cook for 30 seconds. Add 2 cups of water (refer to rice instructions for exact amount) along with drained and rinsed black beans. Stir together.
3) Cover pot and cook for 15-20 minutes over medium-low heat until rice is cooked through and liquid is absorbed.
Fluff with a fork and serve while warm.
I follow a lot of food blogs and macheesmo is one of my favorite. We both get Cook’s Illustrated magazine, but he picks totally different recipes to make than I do from the magazines, which prompts me to try them. This was one I skipped, but after the macheesmo post I gave it a go.
Thank goodness I tried it because it’s a new favorite!!! As a short cut I think it would be fine with plain old rice in a rice cooker. There is a ton of flavor in the meat and broth so you don’t have to have the fancy rice.