Green Bean Rice

Preheat the pan by placing it over medium-high heat. A suitable cooking vessel is a large non-stick pan with a lid, ideal for this recipe.

Cook the beef in the pan until it reaches a brown and crumbly state, taking around 5 to 7 minutes. Remove the excess grease from the pan by draining it. Add the onion and jalapeño to the pan, stirring constantly until they become tender.

Introduce curry powder into the mixture and stir well. Combine chicken broth and tomato sauce, then bring the mixture to a boil by stirring constantly. Add green beans to the pan and reduce heat to medium, allowing them to cook until tender for approximately 15 minutes.

Add rice to the pan and cover it with a lid. Cook over medium heat for 10 to 15 minutes, or until most of the liquid has been absorbed. Be cautious not to overcook the rice at this stage, as it may become mushy; instead, aim for a firm texture.

Transfer the contents of the pan to a bowl or heatproof container. Return the pot to the stove and reheat it over medium heat.

Heat oil in the non-stick pan over medium heat. Carefully pour the cooked rice mixture back into the pan. Wrap a clean dish towel around the inside of the pot's lid, folding the ends over the edges to secure it. Place the lid on the pot and cook over medium-low heat for 35 minutes without stirring or uncovering.

Remove the lid and carefully flip a tray over the pot. The rice will hold its shape, forming a crust on top known as "tah digh".