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

Ingredients

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