Tasty Latin Caribbean dish from Rita Moreno


¼ cup annatto oil
1 large onion, finely chopped
1 large green pepper, seeded and finely chopped
2 cloves garlic, finely chopped
1 fresh hot red or green pepper, seeded and chopped
2 lbs ground round steak
(or 1lb ground sirloin, 1 lb ground pork loin)
2 large tomatoes, peeled and chopped, about 2 cups
½ teaspoon ground cumin
Pinch salt (careful - the olives and capers fulfill salt needs)
Fresh ground pepper
½ cup seedless raisins
¼ cup pimento stuffed green olives, sliced
1 tbsp capers
½ tbsp fresh cilantro

Heat the annatto oil in a large frying pan; and cook the onion, bell pepper, garlic, and hot pepper until the onion is tender ,but not brown. Add the meat and cook, stirring and breaking it up until it has lost its color. Add the tomatoes, cumin, and salt and pepper to taste. Add the raisins, mix thoroughly and simmer gently, uncovered, until cooked (about 20minutes). Add the olives and capers, and cook for a few minutes longer. Serve with plain boiled white rice, black beans and fresh sweet plantains. Serves 6

Event information:

The Legendary Rita Moreno's "Little Tributes"
November 5 - 23
The Rrazz Room at Hotel Nikko
222 Mason Street
San Francisco, CA 94102
Office: 415.394.1189
Website: http://www.therrazzroom.com/Events.html

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