Cuban ground meat pan - Köttfärsgryta från Cuba

CUBAN GROUND MEAT PAN
Köttfärsgryta från Cuba

Meat and vegetables are combined with a flavourful sauce. Another good recipe from the exotic Caribbean kitchen!

4 servings

1 lb ground meat, pork or 50/50

1 ¼ cup long-grained rice
1½ teaspoons cumin
¼ teaspoon cayenne
1 middle-sized onion
3 garlic cloves
2 green bell peppers
1 large can whole tomatoes, 1 ¾ lbs
6 green, pimiento-filled olives
2 tablespoons olive oil
1 tablespoon tomato paste
¾ cup chicken bouillon

Boil the rice with twice as much water or according to package instructions.

Blend the ground meat with cumin and cayenne, cover with plastic foil and store cold for 10 minutes. Peel and finely chop onion and garlic. Rinse, trim and chop or shred the bell pepper. Strain the tomatoes but keep the juice. Finely chop the tomatoes and slice the olives.

Heat up 1 tablespoon oil in a frying pan and brown the meat while stirring until crumbly. Set aside, heat up remaining oil and brown onions, garlic and sweet pepper on low heat for about 3 minutes. First add tomato paste and then bouillon. Add the tomato juice and bring to a boil.

Add the meat and boil together on medium heat, while stirring, for about 5 minutes. Add the olives. Put the rice in two “mountains” on a warm serving plate and put the ground meat between, in the valley, so to speak. Serve immediately.

Enjoy!

Bella