Rice and Bean Pan with Beef

Ingredients

• 500 g beef (shank)
• 2 onions
• 200 g green bell pepper strips
• 1 can small kidney beans (drained weight 255 g)
• 3 tbsp oil
• 200 g long-grain parboiled rice
• 3 tbsp tomato paste
• 400 g peeled cherry tomatoes (1 can)
• up to 1 tbsp chili powder
• Salt
• 500 ml beef broth
• 1 tbsp chopped parsley

Instructions

1. 1.

   Cut the beef into very small cubes. Peel and finely chop the onion. Wash, trim, halve, seed, remove all white membranes from the bell pepper and cut into strips. Rinse the beans briefly under cold water in a sieve and drain.

2. 2.

   Heat the oil in a large pan, brown the beef cubes. Add the onions and cook for a short while. Add the rice and stir until translucent. Mix in the pepper strips and tomato paste, cook briefly. Stir in the beans and tomatoes with their juice, season with chili powder and salt. Pour in the broth, bring to a boil and simmer over reduced heat for about 20-30 minutes until the rice is cooked. Taste and sprinkle with parsley.