Enna'S Cuban Beef And Rice Skillet - cooking recipe

Ingredients

17 ounces refrigerated cooked beef roast with au jus sauce (I like Hormel)
1 cup cooked rice
1 tablespoon garlic, minced
14 1/2 ounces diced tomatoes, with juice
4 ounces diced green chilies
1/4 cup green olives, roughly chopped
1 teaspoon oil
1/2 teaspoon pepper
1/2 teaspoon salt (to taste)
1/4 teaspoon cayenne (optional)

Preparation

In a large saute pan heat oil over medium-high. Add chopped garlic and cook for two minutes.
With your hands, shred the roast beef and add to the pan with the gravy. Cook for a couple of minutes, stirring well to allow the garlic to permeate the meat.
Add both the can of tomatoes and green chiles, including the liquid. Stir well and let simmer 3-5 minutes.
Stir in chopped olives and let simmer another 3-5 minutes.
Stir in cooked rice and salt and pepper and let simmer yet another 3-5 minutes.
Serve and enjoy!