Title: Safari Supper
Categories: Fruit Ground Vegetable Beef African
Yield: 8 Servings
| 1 1/2 | lb | Lean Ground Beef |
| 1 | c | Regular Rice; Uncooked |
| 2 | ts | Chicken Bouillon; Instant |
| 1/2 | ts | Salt |
| 1/4 | ts | Cinnamon |
| 3 | tb | Peanut Butter; Chunky |
| 1 | | Onion; Sliced, Md |
| 2 1/2 | c | Water |
| 1 | ts | Curry Powder |
| 1/4 | ts | Ginger |
| 1/2 | c | Raisins |
| 1 | tb | Honey |
Cook and stir the meat and onion in a large skillet until the onion is
tender and the meat is brown. Drain off the excess fat. Stir in the
remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling,
then reduce the heat and simmer, covered, stirring occasionally, until the
rice is tender, about 35 minutes. (A small amount of water can be added if
necessary.) TO COOK IN THE OVEN: Turn the mixture into an ungreased 2-quart
casserole. Cover and bake at 350 degrees F., stirring occasionally, until
the rice is tender, about 50 to 60 minutes. (A small amount of water can be
added if necessary.)