1 lb. extra lean ground beef (95-97% fat free)
2 cups Basmati or long grain rice
1 (8 oz.) can tomato paste
1 cup frozen green beans
1 onion, sliced finely
2 tsp. paprika
2 tsp. chili powder
2 tbsp. extra virgin olive oil (EVOO)

Rinse rice, and let it soak in warm water. Heat olive oil a heavy based pot on medium heat. When the oil is hot, add all the onions and fry til soft. Add the ground beef, spices, salt and a good amount of pepper. Stir the beef and spices together; all the onions should be well mixed with the meat. Completely brown the ground beef, while stirring occasionally.

Take 1 cup of warm water and stir in 1 full can of tomato paste until it dissolves. Add the tomato-water mixture to the pot with the ground beef, and cover tightly with lid. Let simmer on medium low heat.

In a sauté pan, add a teaspoon of butter on high heat, and brown it. When the butter is browned, add a teaspoon of olive oil. Add the green beans to the pan (they should still be frozen at this stage). Sauté the green beans (the frozen beans should smoke while being cooked on high heat). When the green beans are slightly browned, add them and all the oil into the simmering beef. Re-cover the pot and continue to simmer.

While simmering the beef, drain the water from the rice. Pour a few spoonfuls of olive oil into a nonstick pot and add rice. Add enough water to cover the top of the rice. Put a lid on the pot and cook over low heat for about fifteen minutes.

At this time, the beef-bean mixture should have very little water (no more than a teaspoon or so) left. Transfer all contents of the pot with the beef into the pot with the rice. Fully incorporate the meat and beans into the rice - make sure the rice is coated with tomato "gravy". Cook rice and meat mixture for another 15 minutes. Done!

Submitted by: Zaib