Quick Sautéed Cuban Beef

Step 1

Cook the rice according to package directions.

Step 2

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, covered, stirring occasionally, until tender, 5 to 6 minutes.

Step 3

Add the beef, increase the heat to medium-high and cook, breaking it up with a spoon, into very small pieces until no longer pink, 5 to 7 minutes.

Step 4

Add the tomatoes (and their juices), raisins, olives, oregano, cumin, 1 tablespoon vinegar, and 1/2 teaspoon salt and bring the mixture to a simmer. Cook, stirring occasionally, until slightly thickened, 6 to 8 minutes.

Step 5

Remove from heat and stir in the remaining tablespoon vinegar. Serve over the rice and sprinkle with cilantro, if desired.