African Beef and Rice (Moui Nagden — North Africa)

1 pound beef round steak, 1/2 inch thick
2 tablespoons vegetable oil
1 cup water
1 bay leaf
1 teaspoon salt
1/8 to 1/4 teaspoon crushed red pepper
1 (16 ounce) can red kidney beans, drained
1 cup uncooked regular rice
2 medium green bell peppers, cut into 1-inch pieces
1 medium onion, chopped
1 1/2 teaspoons salt
1/2 to 1 teaspoon curry powder
1/4 teaspoon pepper

Cut beef into 1-inch pieces. Heat oil in 10-inch skillet until hot. Cook and stir beef in oil over medium heat until brown on all sides, about 15 minutes.

Add water, bay leaf, 1 teaspoon salt and the red pepper. Heat to boiling; reduce heat. Cover and simmer 45 minutes.

Drain beef, reserving broth. Add enough water to reserved broth to measure 2 cups. Mix beef, broth and remaining ingredients. Pour into ungreased 2-quart casserole. Cover and bake at 350 degrees F until liquid is absorbed — 45 to 50 minutes.

Serve with sliced tomatoes.

Yields 6 servings.