Beef Picadillo compliments of Rachael

Here's a good and very easy Rachael Ray Recipe...

If you like green olives especially!
2 tablespoons olive oil
1 small onion, chopped
1/2 small red bell pepper, finely chopped (I am NOT a red pepper fan, so I used the 80/20 rule here.)
8 large pimiento-stuffed olives, coarsely chopped
3 cloves garlic, finely chopped
1 pound ground beef sirloin
2 tablespoons tomato paste
1 cup frozen peas and carrots
1 tablespoon chopped cilantro
Salt and pepper
1. In a medium skillet, heat the olive oil over medium-high heat until hot but not smoking. Add the onion, bell pepper, olives and garlic and cook until the vegetables are tender, about 5 minutes. Crumble in the ground beef, using a wooden spoon to break up any large clumps. Increase the heat and cook until the liquid is reduced.2. Stir the tomato paste into the meat mixture and simmer over medium-low heat, stirring, for 2 minutes. Stir in 2 to 3 tablespoons water to loosen the sauce. Stir in the peas and carrots, cover and cook until just cooked through, 4 minutes. Stir in the cilantro; season with salt and pepper.