Beef, Rice and Veggie Dish

500 grams (1 lb) stir fry beef or steak cut into thin strips
1 medium onion, sliced
1 green pepper, sliced
2 cloves garlic, minced
1 can corn or 1 cup frozen corn
1 can diced tomatoes
1 cup arborio rice
2 beef stock cubes or 2 cups beef stock
2 cups water (do not add water if you used beef stock)
1 tsp sugar (reduces acidity in tomatoes)
2 Tbsp dried (¼ cup chopped fresh) parsley
2 Tbsp dried (¼ cup chopped fresh) basil

1) In a large frying pan saute onion, pepper, garlic and herbs until the veggies are just starting to soften. Empty into a bowl and set this aside. Next fry the beef until well browned, empty into another bowl and set this aside. Then add enough oil to coat rice to the pan and stir the rice constantly until it starts to brown lightly.

2) As soon as you see the rice starting to brown add the can of diced tomatoes and 4 cups of water (or beef stock). Then add the beef stock cubes and sugar. Bring this to a boil then turn to a low temperature.

3) Add veggies (including corn) and beef back into the pan and simmer on low until rice is completely cooked. Add more water as necessary. Rice should be firm, but easy to bite through (if need add more water/stock and cook a little longer). Remove from heat and let stand about 10 minutes before serving.