Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!209.191.0.18.MISMATCH!nntp-out.monmouth.com!newspeer.monmouth.com!howland.erols.net!newsfeed.cwix.com!208.128.37.8!feeder.lobo.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: Robert Sutton Newsgroups: rec.food.recipes Subject: Spicy Meats and Rice or Couscous Followup-To: rec.food.cooking Date: 6 Feb 1999 05:46:30 -0700 Organization: bellsouth.net Lines: 29 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <36B7D0F1.FE3FC564@bellsouth.net> Reply-To: Robert Sutton NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:30808 Spicy Meats and Rice or Couscous 2 lb bite sized meat portions 3 Tbsp salt and pepper 2 Tbsp oil oil 1 onion of med. size, chopped 3 cloves of garlic peeled and minced 1 1/2 cup long grain rice or Basmati rice 1 cup chopped canned whole tomatoes and 1/2 cup tomato liquid 1/2 cup white wine 2 cup water First cut filet meat into bite sized pieces and rinse thoroughly. Dry with toweling and reserve Mix equal parts of salt and freshly ground pepper either white or black and season the meat pieces, well. Heat up the oil in the bottom of a Dutch oven and cook the meat therein until brown, say 12 minutes or so. Remove the meat, lower the heat and then saute the onion 3-4 min until it softens, stirring often add the minced garlic and cover 1 min. Add the remaining ingredients and then return the meat to the pot. Bring to the boil and cover, lower heat for a simmer for 15 min, stirring occasionally, cover and cook for an additional 15 min until the rice is done. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.