Quick Mexican Sautéed Beef

Briny olives, sweet raisins, and a fragrant, spiced tomato sauce give this simple ground beef dish huge flavor.

1 Cup long-grain white rice

2 Tbsp. olive oil

4 Clove garlic

1 1/4 lb. lean ground beef

2 Tbsp. apple cider wine vinegar

1 Can petit cut diced tomatoes in juice

1/2 Cup raisins

1/2 Cup small pimiento-stuffed green olives

1 1/2 Tsp dried oregano

1 Tsp ground cumin

Salt

Pepper

Chopped cilantro

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