| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Dutch | Soups &, Stews | 4 | Servings |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 2 | c | Onion; thinly sliced |
| 1 | ts | Allspice |
| 1 | ts | Chili powder |
| 1 | ts | Pepper |
| 8 | oz | Beef chuck, visible fat removed cut into; 3/4-inch |
| 6 | c | Water |
| 1 | Can (28 oz.) crushed tomatoes | |
| 1 1/4 | c | Uncooked long grain brown rice |
| 3 | Beef bouillon cubes | |
| 1 | Pkg. (10 oz frozen green beans |
INSTRUCTIONS
Heat oven to 350. Heat oil in a 4-quart Dutch oven over medium heat. Add onions and cook, stirring often, 7 minutes until translucent. Add spices and meat. Cook 5 to 6 minutes stirring 2 or 3 times. Stir in water, tomatoes, rice and bouillon cubes. Bring to a boil. Cover and bake for 1 to 1 1/4 hours until rice and meat are tender. Stir in green beans. Cover. Bake 10 more minutes until green beans are tender. Posted to EAT-L Digest 01 Sep 96 Date: Mon, 2 Sep 1996 12:54:50 -0400 From: Laura Hunter <[email protected]>
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