DIRECTIONS: Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes. Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives), then add the spices. Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8. After it's ready, taste for salt and add more as needed. Discard the bay leaves and serve over brown rice. Makes about 5 3/4 cups.

NUTRITION INFO: Serving: 1 /2 cup, Calories: 207 kcal, Carbohydrates: 5 g, Protein: 28 g, Fat: 8.5 g, Saturated Fat: 3.5 g, Cholesterol: 74 mg, Sodium: 477 mg, Fiber: 1 g, Sugar: 3 g

(Recipe and photo courtesy of Skinnytaste)