|Onions||6 Medium, sliced|
|Stewing meat||2 1⁄2 Pound, cut into 1 1/2 inch cubes|
|Rice||1⁄2 Cup (8 tbs), washed and dried|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Tomatoes||1 Can (10 oz)|
Place onions, sprinkled with salt, in heavy saucepan with tight fitting lid and cover.
Cook over medium heat until golden brown, watching carefully that they don't burn, but adding no fat or liquid.
While onions are cooking, mix rice and margarine and put in warming oven.
Stir occasionally until needed.
When onions are brown, add meat and stir.
Cover and cook slowly for 2 hrs.or until meat is just tender, watching that it doesn't stick to pan or scorch.
Add rice mixture, tomatoes and pepper and cook 20 to 25 minutes, until rice is cooked.
The mixture should be thick and creamy and not solid when cooked so if necessary add hot water or tomato juice to make the right consistency.
Serving size: Complete recipe
Calories 4502 Calories from Fat 2338
% Daily Value*
Total Fat 260 g399.9%
Saturated Fat 66.4 g332.1%
Trans Fat 0 g
Cholesterol 895.9 mg298.6%
Sodium 1885.7 mg78.6%
Total Carbohydrates 201 g67%
Dietary Fiber 25.6 g102.6%
Sugars 60 g
Protein 328 g655.3%
Vitamin A 116.2% Vitamin C 212.5%
Calcium 48.8% Iron 109.1%
*Based on a 2000 Calorie diet