Main Ingredients:

5 c Water, with 1 tb salt
2 lb Boneless beef chuck, cut into 1-in pcs
3 c Raw rice, well rinsed
2 lg (abt 3/4 lb) potatoes, peeled amp; cut into 1/4-in thick slices
1/2 ts To 1 ts pepper, to taste
1 tb Ground cinnamon
1/2 c Light or dark raisins, rinsed under cold water
1 c Water, hot
1/2 c Corn oil

Cooking Preparation of the Recipe:

1. Bring 5 cups of water w/1 tb salt to a boil in pan, add meat, amp; cook over moderate heat for mins. Remove foam that rises during this time. Remove meat from liquid amp; set aside.

2. Add rice to same liquid amp; cook over moderate heat for 5 mins. Drain rice through a colander, rinse under cold water, amp; set aside.

3.Put sliced potatoes on bottom of pan, arranged in orderly fashion. Spread over this half of rice amp; sprinkle w/pepper amp; cinnamon. Spread raisins in center of rice. Add all meat over this amp; balance of rice over all. Pour in cup of hot water amp; dribble oil over surface amp; around edges of pan.

4.Cover pan amp; cook over low heat for 1/2 hr. Reduce heat to very low amp; cook, tightly covered, for 5 hrs to produce crisp potatoes amp; rice. Serve warm.

VARIATION: One hard-cooked egg for each person may be added to rice and meat pan. Cook eggs in water w/1/2 ts salt for 5 mins. Salt is added to prevent shell from breaking. Rinse eggs in cold water amp; place them on top of rice in pan after adding hot water amp; oil. Cover pan amp; cook as directed.

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