Madagascar Vary Amin Anana - cooking recipe

Ingredients

1/2 lb chuck, boneless cut in 1/2 inch cube
2 tablespoons oil
1 tomatoes, cut in 1/2 inch chunks
1 bunch scallion, cut in 1 inch pieces
1/2 lb mustard greens, cut in small pieces
1/2 lb spinach, cut in small pieces
1 bunch watercress, cut in small pieces
2 cups water
1 cup rice
1 tablespoon salt
1/2 teaspoon pepper

Preparation

In a 4 quart saucepan saute the meat in 2 Tbs oil until brown on all sides.
Add tomato and cook 10 minutes.
Add scallions, greens, spinach and watercress. Saute, stirring occasionally, with cover on until veggies soften.
Add water, be sure it is enough to cover the veggies, and rice, salt and pepper.
Cover tightly and simmer slowly until rice is thoroughly cooked and all liquid is absorbed.
Correct seasoning to your taste.
Serve with hot papper Sakay as a relish to accompany.