Serves 6.
From "A Fistful of Lentils," by Jennifer Felicia Abadi.
• 2/3 c. dark raisins
• 5 tbsp. vegetable oil, divided
• 1 c. long-grain white rice
• 1/2 c. seeded and coarsely chopped red bell peppers
• 2/3 c. coarsely chopped yellow onions
• 11/2 tsp. minced garlic
• 1 lb. lean ground beef
• 1 (28-oz.) can unsalted peeled whole tomatoes, including the juice
• 1 tsp. salt
• 11/2 tsp. ground cumin
• 1 tsp. chili powder
Directions
Preheat the oven to 350 degrees.
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.
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 sautéed rice, drained raisins and cooked meat mixture. Mix well and bake, covered, until the rice is soft, about 1 hour. Serve hot.
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