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| 1 1/2 x ca. 450 g | lean ground beef |
| 1 Tasse | Regular Rice; Uncooked |
| 2 Teelöffel | Chicken Bouillon; Instant |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | cinnamon |
| 3 Esslöffel | Peanut Butter; Chunky |
| 1 | Onion; Sliced, Md |
| 2 1/2 Tasse | water |
| 1 Teelöffel | curry powder |
| 1/4 Teelöffel | ginger |
| 1/2 Tasse | raisins |
| 1 Esslöffel | honey |
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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.)
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