Moui Nagden

Name: Moui Nagden Recipe
Yield: 10
Ingredients: 16 oz Beef Chuck Eye Roast; 0.5 tbsp Canola Oil; 2 cup (8 fl oz) Water tap; 2 Bay leaves dried; 0.50 tsp Salt; 0.25 tsp Crushed Red Pepper; 2- 15.5 oz. cans Red Kidney Beans; 2 cups Parboiled Long Grain Rice; 2 cups chopped Onions; 2 cups chopped Green Peppers; 2 tsp Curry powder; 0.50 tsp black Pepper; 0.50 tsp Salt

Number of Servings: 10

Ingredients

16 oz Beef Chuck Eye Roast 0.5 tbsp Canola Oil 2 cup (8 fl oz) Water, tap 2 Bay leaves, dried 0.50 tsp Salt 0.25 tsp Crushed Red Pepper 2- 15.5 oz. cans Red Kidney Beans2 cups Parboiled Long Grain Rice2 cups chopped Onions2 cups chopped Green Peppers2 tsp Curry powder 0.50 tsp black Pepper0.50 tsp Salt

Directions

Cut beef into 3/4" cubes. Brown in hot oil, ~15 min. Add water, bay leaves, 1/2 tsp salt, & red pepper. Heat to boiling, reduce heat, cover, & simmer 45 min. Combine kidney beans, rice, onions, peppers, 1/2 tsp salt, curry, and black pepper in 3-qt casserole. Add drained beef. Add enough water to broth to make 4 cups; add to casserole. Cover and bake at 375�F until liquid is absorbed, ~1 hr.

Serving Size:�Makes 10 1-cup servings

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 325.1
Total Fat: 4.9 g
Cholesterol: 45.9 mg
Sodium: 531.1 mg
Total Carbs: 48.1 g
Dietary Fiber: 6.4 g
Protein: 23.7 g

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