Picadillo De Carne

• 1/4 cup olive oil
• 2 onions, chopped
• 3 cloves garlic, chopped
• 1 1/2 pounds ground round beef
• 1 bay leaf
• Salt and freshly ground pepper to taste
• 1 teaspoon oregano
• 3 to 4 whole allspice berries (available in most health-food stores)
• 1 teaspoon cumin powder
• 1 tablespoon chopped cilantro leaves
• 1 cup peeled and chopped tomatoes
• 1/2 cup raisins
• 2 teaspoons drained capers
• 1/4 cup olives stuffed with pimentos
• White rice

1. In a skillet, heat the oil over medium-high heat and add the onions and garlic.
2. Cook for 5 minutes, or until the onions are translucent.
3. Add the meat, separating it into small pieces as you stir.
4. Add the bay leaf, salt, pepper, oregano, allspice and cumin and cook for 1 to 2 minutes.
5. Lower the heat to medium, then add the cilantro, tomatoes, raisins, capers and olives, and mix.
6. Simmer for 20 minutes, stirring from time to time, adding a small amount of water if the mixture begins to dry.
7. Serve with white rice

olive oil, onions, garlic, ground round beef, bay leaf, salt, oregano, cumin powder, cilantro, tomatoes, raisins, capers, olives, white rice

Taken from cooking.nytimes.com/recipes/3473 (may not work)