Cuban-style Chicken Picadillo with White Rice

1 lb (0.5 kg) extra lean ground chicken

2 cups (500 mL) onion(s), diced

2 cloves garlic, minced

2 1/2 tbsp (40 mL) chili powder

2 tsp (10 mL) cumin, ground

2 tsp (10 mL) oregano, dried

1 tsp (5 mL) cinnamon

1 tsp (5 mL) black pepper

1 green pepper(s)

2 white potatoes

1 can canned black beans, drained

1 can canned diced tomatoes

2 tbsp (30 mL) demerara brown sugar

1/2 cup (125 mL) red wine

1/2 cup (125 mL) chicken broth

1/4 cup (60 mL) red wine vinegar

1/4 cup (60 mL) green olives, sliced

1/4 cup (60 mL) seedless raisins

1 cup (250 mL) white rice, dry

1/2 cup (125 mL) cilantro, fresh, chopped

1 Sauté ground chicken, diced onion and minced garlic with seasonings in a non-stick skillet. Use the back of a spoon to break up meat. Cook until browned and no pink remains.
2 Meanwhile, dice green pepper and potatoes.
3 Drain and rinse canned beans under cold water. Add these and remaining ingredients, except rice, to slow cooker. Mix well. Cover and cook on low 4-6 hours (or high for 2 hours) until mixture is hot and bubbling.
4 Cook rice according to package directions and garnish with chopped cilantro.