Recipe Name: Rice with Beef Stew, Coleslaw, and Baked Beans

For the Rice:

• 2 cups white rice
• 4 cups water
• 1 teaspoon salt
• 1 tablespoon butter (optional)

For the Beef Stew:

• 500g beef (cut into chunks)
• 1 onion (chopped)
• 2 tomatoes (blended or chopped)
• 1 bell pepper (chopped)
• 2 cloves garlic (minced)
• 1 teaspoon ginger (grated)
• 2 tablespoons vegetable oil
• 1 teaspoon curry powder
• 1 teaspoon paprika
• 1 teaspoon thyme
• 1 beef bouillon cube (optional)
• Salt and pepper to taste
• 1 cup water or beef broth

For the Coleslaw:

• 1 cup cabbage (shredded)
• 1/2 cup carrot (grated)
• 1/2 cup mayonnaise
• 1 teaspoon sugar
• 1 teaspoon vinegar
• Salt and pepper to taste

For the Baked Beans:

• 1 can baked beans
• 1/2 onion (chopped)
• 1 tablespoon vegetable oil
• 1/2 bell pepper (chopped)
• 1 teaspoon tomato paste
• 1/2 teaspoon black pepper

Instructions:

1. Cooking the Rice:

1. Rinse the rice under cold water until the water runs clear

2. In a pot, bring 4 cups of water to a boil.

3. Add salt and butter, then stir in the rice.

4. Cover and cook on low heat for about 15 minutes or until the water is absorbed.

5. Fluff with a fork and set aside.

2. Preparing the Beef Stew:

1. Heat oil in a pan over medium heat and sauté the onions until soft.

2. Add garlic and ginger, then stir for a minute.

3. Add the beef chunks and cook until browned.

4. Stir in tomatoes, bell pepper, curry powder, paprika, thyme, and bouillon cube.

5. Add water or beef broth, cover, and simmer for 30–40 minutes until the beef is tender.

6. Adjust seasoning with salt and pepper.

3. Making the Coleslaw:

1. I a bowl, mix the cabbage and grated carrot.

2. In a separate bowl, mix mayonnaise, sugar, vinegar, salt, and pepper.

3. Pour the dressing over the cabbage and carrot, then mix well.

4. Preparing the Baked Beans:

1. Heat oil in a pan and sauté onions and bell pepper for 2 minutes.

2. Add tomato paste and stir for a minute.

3. Pour in the baked beans and stir well.

4. Cook for 5 minutes, then remove from heat.

Serving:

Serve the rice with beef stew, a side of coleslaw, and baked beans. Enjoy!