Lebanese Stew With Rice Recipes

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LEBANESE STEW WITH RICE



Lebanese Stew With Rice image

I got this recipe from my mother in law, who got it from her mother in law from Lebanon. I just love it, it's best if you eat it the traditional way. Tear off a piece of pita bread, and use it to grab the stew and rice! You may also exchange beef for chicken or shrimp.

Provided by Cassie T

Categories     Stew

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 14

2 1/2 cups white rice (I recommend Uncle Ben's Original Converted)
3 tablespoons extra virgin olive oil
1 1/2 cups water
1/2 tablespoon salt
2 tablespoons extra virgin olive oil
2 lbs beef, cut into bite size peices
1 1/2 tablespoons ground cinnamon
1 large onion, minced
2 tomatoes, diced
2 garlic cloves, minced
3 (16 ounce) cans vegetables (I use carrots, corn, and green beans)
3 potatoes, cut into bite size peices
1 (46 ounce) can tomato juice
2 loaves pita bread

Steps:

  • In large bowl, rinse rice with cool water until starch is gone and water turns out clear.
  • Repeat process with warm water.
  • Drain completely, and add just enough HOT water to cover the rice.
  • Set rice aside.
  • In skillet, heat oil on high.
  • Add beef and cook until browned.
  • Add cinnamon and onion, saute until onions become brown and transparent.
  • Add tomato and garlic, continue heating until garlic begins to cook.
  • Transfer to large pot and add canned vegetables, potato, and tomato sauce.
  • Cover and simmer on medium-low 45 minutes to an hour, or until potato is soft and beef is tender and cooked through.
  • Reduce heat to low, set aside,.
  • In large sauce pan, combine rice, water, oil and salt.
  • Cook on medium for about 10 minutes, or until tender.
  • Serve stew over bed of rice, enjoy with pita bread.

Nutrition Facts : Calories 1603.3, Fat 119.5, SaturatedFat 46.3, Cholesterol 149.8, Sodium 1345.7, Carbohydrate 108, Fiber 7.8, Sugar 11.2, Protein 24.1

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