African Beef and Rice
(Moui Nagden — North Africa)

Yield: 6 servings

Ingredients

• 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

Instructions

1. Cut beef into 1 inch pieces. Heat oil in a 10 inch skillet until hot. Cook and stir beef in oil over medium heat until brown on all sides, about 15 minutes.
2. Add water, bay leaf, 1 teaspoon salt and the red pepper. Heat to boiling; reduce heat. Cover and simmer 45 minutes.
3. Drain beef, reserving broth.
4. Add enough water to reserved broth to measure 2 cups.
5. Mix beef, broth and remaining ingredients.
6. Pour into an ungreased 2 quart casserole. Cover and bake at 350 degrees F until liquid is absorbed, 45 to 50 minutes.
7. Serve with sliced tomatoes.