- 1 lb Ground Beef
- 1 small Onion, chopped
- 1 Bell Pepper, diced
- 1 14-oz can Tomatoes, diced
- 1 10-oz can Tomatoes & green chilies
- 1/2 cup Sunsweet Dried Cranberries
- 1/4 cup Green olives with pimentoes, sliced
- 1/4 cup Almonds, sliced
- 1 Tablespoon Cinnamon
- 2 cups cooked White Rice
- to taste Salt
- to taste Pepper
- 1 Tablespoon Flour
In a large skillet over medium-high heat, brown the ground beef and drain the grease. Add the onions and peppers. Saute until onions are translucent, 4-5 minutes. Sprinkle with flour and mix in well. Add tomatoes and juices, dried cranberries and cinnamon. Mix well, bring to a low boil, then lower heat and let it simmer for 5-10 minutes. Add the olives and season with salt and pepper.
Heat the oven to 300 degrees. Place the almonds in a metal pan and toast until golden brown, about 5 minutes. Remove from oven an pour them onto a paper towel immediately to avoid overcooking.
Serve the hash over white rice and sprinkle with almonds.