Aunt Beck's Lentils and Rice Stew

• 12 cup long-grain rice
• 3 lbs chuck
• 3 white onions, diced
• 1 cup lentils
• 2 tablespoons olive oil (my Aunt used chicken fat)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 4 cups boiling water

1. Soak lentils in cold water for 11/2 hours.
2. Drain and check for anything that needs to be removed.
3. Cut the meat into bite-size chunks.
4. Heat skillet over medium-high heat, add oil and when oil begins to sizzle, add meat.
5. Brown meat in portions so not to lower pan heat.
6. As meat is browning add onions to brown.
7. Add lentils, seasoning and boiling water to meat.
8. Cover and let simmer about 11/2 hours.
9. Stir in the rice and cover pot and cook another 25 minutes.
10. I usually soak the lentils in the morning, drain, cover, and set aside until needed.

longgrain rice, chuck, white onions, lentils, olive oil, salt, black pepper, boiling water

Taken from www.food.com/recipe/aunt-becks-lentils-and-rice-stew-157015 (may not work)