Cuban-Style Picadillo

2 cups steamed rice, for serving

2 teaspoons vegetable oil

1 large onion, chopped

1 teaspoon bottled minced garlic

1 pound extra-lean ground beef

½ teaspoon ground cumin

½ teaspoon black pepper

⅛ teaspoon ground cloves

⅛ teaspoon cinnamon

1 can (14½ ounces) salt-free stewed tomatoes

¼ cup sliced, pimento-stuffed green olives, drained

¼ cup raisins

¼ cup white wine or apple juice, optional

Chopped parsley, optional garnish

Make the rice according to package directions.Meanwhile, heat oil in a large skillet over medium. Add onion and garlic. Add beef and raise heat to medium-high. Stir and cook until beef is nearly cooked through, about 5 minutes. Add cumin, pepper, cloves and cinnamon. Stir to incorporate.Add tomatoes with juice, olives, raisins and white wine or apple juice. Reduce heat to medium-low. Continue simmering, stirring occasionally, for 5 minutes, until liquid has nearly evaporated. Picadillo should be moist, but not soupy. Serve at once over hot rice with chopped fresh parsley, if desired. Serves four.@Recipe nutrition:Nutrition values per serving: 412 calories (47 percent from fat), 22 g fat (9 g saturated), 28 g carbohydrates, 2 g fiber, 23 g protein, 78 mg cholesterol, 167 mg sodium.