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Maria’s Recipes: Cuban Beef Bowl


*Minced Beef x 500 grams

*Onion x 1 medium, finely chopped

*Capsicum, green x 1 medium, de-seeded and cut into strips

*Garlic cloves x 1 or 2, finely minced (depending on how much you like garlic)

*Raisins x ¼ cup

*Tinned tomatoes x 400gm can

*Pitted or stuffed olives x 1/3 cup

*Black beans x 1 to 2 cans, drained and rinsed. If making rice for 3 or more people, use more than 1 can.

*Dried bay leaf x 1 large

*Cumin x 1 teaspoon

*Cinnamon x ½ teaspoon

*White wine vinegar x ¼ cup

*Sugar x 1 tablespoon

*Soy Sauce

*Butter x 1 teaspoon (optional)

*Chicken stock powder x 1 teaspoon

*Salt and pepper to taste

*Jasmine rice to serve (use ½ cup of uncooked rice per person)

*Oil for sautéing meat and veg

*Sour cream or thick Greek style yoghurt – optional for serving


-Prepare Jasmine rice, then when cooked, stir-through drained and rinsed black beans, soy sauce and butter, then cover with a lid to warm through.

-Heat about a teaspoon or two of oil in a pan and sauté chopped onion and capsicum strips.

-When softened, add minced garlic, bay leaf, cinnamon and cumin, then cook about a minute.

-Add beef mince, increase heat slightly and cook until brown.

-Add raisins, tomatoes, chicken stock powder and vinegar and bring to a bubbling simmer and cook for 5 minutes until mixture thickens a little.

-Stir in sugar, olives and pepper to taste, then taste and add salt if needed.  Cook a couple of more minutes (making sure beef mixture has thickened).


Serve over warm beans and rice with an optional dollop of sour cream or thick Greek-style yoghurt.


Serves 3