Cuban Picadillo

(Makes 4 servings)

-- 3 tablespoons bacon drippings
-- 1 large potato, peeled and coarsely chopped
-- 1 lb. ground beef
-- 1 cup chopped ham
-- 1 large onion, chopped
-- 1 large green bell pepper, chopped
-- 1 tablespoon chopped garlic
-- 1/4 cup raisins
-- 1/4 cup pimiento-stuffed Spanish olives, cut in half
-- 2 MAGGI(R) Beef Flavor Bouillon Cubes (4 grams each), crumbled
-- 2 tablespoons tomato sauce
-- 1 teaspoon ground cumin
-- 1/4 teaspoon dried oregano, crushed
-- 1/2 teaspoon white vinegar
-- Hot, cooked rice
-- 4 sunny-side-up eggs (optional)

HEAT bacon drippings in large skillet over medium-high heat. Add potato; cook, stirring occasionally, for 5 to 6 minutes or until browned. Remove from skillet; set aside.

COOK beef in skillet over medium-high heat until no longer pink; drain. Stir in ham, onion, bell pepper and garlic; cook, stirring occasionally, for 8 minutes or until onion is tender. Stir in potato, raisins, olives, MAGGI(R) Bouillon Cubes, tomato sauce, cumin, oregano and vinegar.

SERVE over rice. Top with egg.

Garlic, onion and tomato are indispensable ingredients in our cooking. They give each recipe a unique flavor, and complement our daily supply of vegetables. Today their use is very simple. MAGGI(R), aware of the challenges facing today's cooks in the kitchen, has excellent bouillon products in a variety of formats and flavors: tablets, cubes and powder in chicken, beef, and chicken with tomato flavor. It's an indispensable cooking aid to give a touch of rich flavor to any dish.