In a 4-quart saucepan:
Saute: 1/2 Ib. BONELESS CHUCK cut in 1/2-inch cubes in
2 Tbs. OIL until meat is brown on all sides.
Add 1 TOMATO cut in 1/2-inch chunks.
Cook with the beef for 10 minutes.
Add: 1 bunch SCALLIONS, cut in 1-inch pieces.
1/2 Ib. MUSTARD GREENS, cut in small pieces
1/2 Ib. SPINACH, cut in small pieces
1 bunch WATERCRESS, cut in small pieces.
Saute stirring occasionally with cover on until vegetables soften.
Add: 2 cups WATER (or enough to cover vegetables) and
1 cup RICE
1 Tbs. SALT
1/2 tsp. PEPPER.
Cover tightly and simmer slowly until rice is thoroughly cooked and all the liquid is absorbed.
Correct the Seasoning to your taste.
Serve with hot pepper Sakay as a relish to accompany Lasopy.