Name: Cuban-Style Beef and Peppers
Yield: 4 servings (serving size: 1 cup beef mixture and 1 cup rice)
Ingredients: ¼ cup raisins; ¼ cup white rum or apple juice; 1 pound flank steak; 2 tablespoons olive oil; 3 cups thinly sliced onion; 1 cup yellow bell pepper strips; 1 jalapeño pepper, seeded and sliced; 4 garlic cloves, minced; 2 tablespoons capers; 1 teaspoon chopped fresh or 1/4 dried thyme; 1 teaspoon ground cumin; 6 pimento-stuffed olives, chopped; 3 plum tomatoes, each cut into 8 wedges; 4 cups hot cooked long-grain rice

Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and jalapeño, and sauté 10 minutes or until tender. Add steak and garlic, and sauté 4 minutes or until beef is browned. Add raisin mixture, capers, thyme, cumin, olives, and tomatoes. Reduce heat; simmer 7 minutes or until steak is done, stirring occasionally. Serve over rice.

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Cuban-Style Beef and Peppers

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