SYR: Riz Espanie
Source of Recipe
"A Fistful of Lentils" by Jennifer Felicia Abadi
-- (Spanish-Syrian Rice with Tomatoes, Meats, and Raisins)
2/3 cup dark raisins
5 tablespoons vegetable oil
1 cup long-grain rice
1/2 cup red bell peppers -- seeded and coarsely
-- chopped
2/3 cup yellow onions -- chopped
1 1/2 teaspoons garlic -- minced
1 pound lean ground beef
1 can peeled whole tomatoes -- (unsalted if
-- possible) 28 ounce size
-- including juice
1 teaspoon salt
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
Place the raisins in a small saucepan of boiling water to soften. Stir for a few seconds, then drain and set aside.
Heat 2 tablespoons of the oil in a large skillet over medium heat. When the oil is hot, add the rice and stir until it turns pale yellow, about 3 minutes. Remove the rice and place in a small bowl.
Preheat the oven to 350 degrees F.
Heat 2 more tablespoons of the oil in the same skillet and cook the red peppers, onions, garlic, and ground beef, mashing the meat with a fork to break up any large pieces. When the meat is completely browned, pour in the whole tomatoes with their juice, breaking them up into coarse pieces with a spoon. Add the salt and spices. Stir well and remove from the heat.
Coat the bottom and sides of a casserole or Dutch oven with the remaining 1 tablespoon oil. Add the sauteed rice, drained raisins, and cooked meat mixture. Mix well and bake, covered, until the rice is soft, about 1 hour. Serve hot.
Makes 6 servings
Categories: Rice, Jewish, Syrian
Recipe typed for you by Judi Mae Phelps.
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