Instructions: Wipe meat with damp cloth; cut off fat edging the steaks. Brown meat slowly on both sides. (Use a cast iron skillet, if possible. No added fat is necessary.)

To skillet, add all the rest of the ingredients, except rice, and turn heat to low. Cover pan. Cook 30 minutes. Add rice (regular, NOT instant nor converted rice!) and simmer, covered, 30 to 40 minutes longer, until meat and rice are very tender. I usually remove the meat and put the rice into the liquid, then put the meat on top. I served it with a tossed salad and - believe it or not - succotash.

Great combination of flavors.

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