Sloppy Joes On Rice Recipe

ingredients

1 cup long-grain rice
1 1/4 pound 97-percent lean ground beef, fresh or frozen
1 teaspoon vegetable oil
1 large onion, chopped
1 teaspoon bottled minced garlic
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
1 can (14.5 ounce size) stewed tomatoes, with juice
1/4 cup sliced, pimiento-stuffed green olives, drained
1/4 cup raisins
1/4 cup dry white wine, such as Chardonnay
salt to taste, optional

directions

Bring 2 cups of water to a boil in a medium saucepan. Add the rice, cover, reduce the heat to low, and simmer until the rice is tender, about 17 minutes.

Meanwhile, if the beef is frozen, run it under hot water so you can remove any packaging. Place the beef on a microwave-safe plate and microwave 3 minutes, uncovered, on high, to begin defrosting.

While the beef microwaves, heat the oil on medium in an extra-deep 12-inch skillet. Peel and coarsely chop the onion, adding it to the pan as you chop. Add the beef, fresh or partially defrosted, and raise the heat to medium-high. Brown the beef, turning and scraping as the frozen block thaws. As meat cooks, add the garlic, cumin, pepper, cinnamon and cloves. Stir well.

When meat is nearly done, after about 10 minutes, reduce the heat to medium. Add the remaining ingredients, and stir to mix. Reduce heat to medium-low, and simmer, stirring occasionally, until liquid has nearly evaporated, about 5 to 6 minutes.

The mixture should be moist but not soupy. Taste the mixture and add salt to taste, if necessary. Serve at once over hot rice.

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