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4-6 cups cooked Riceland Extra Long Grain Rice
1-1/2 lbs. each: boneless beef chuck, boneless lean pork
3 Tbsp. olive oil
1 medium green bell pepper, seeded and coarsely chopped
1 clove garlic, minced or mashed
2 cans (28 oz. each) tomatoes
1 can (7 oz.) chiles, seeded and chopped
1/3 cup chopped parsley
1/2 tsp. sugar
1/4 tsp. ground cloves
2 tsp. ground cumin
1 cup dry red wine (or 1/4 cup lemon juice and 3/4 cup beef broth)
Salt to taste
Brown about 1/4 of meat at a time on all sides in oil. Remove with slotted spoon and reserve. Saute pepper and garlic in drippings until soft, adding more oil if needed. Combine tomatoes and liquid, chiles, parsley, seasonings and wine; bring to a boil, then reduce to simmer. Add meats, juices and sauteed vegetables. Cover and simmer 2 hours, stirring occasionally. Remove cover; simmer up to 45 minutes more until sauce is reduced to thickness you like and meat is very tender. Add salt to taste; ladle over rice-bedded bowls. (From our "Wonderful World of Riceland Rice" cookbook)
Serves 8
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