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Cook rice according to package directions. Meanwhile, heat oil in skillet over medium-high
heat. Add onion and garlic; cook 2 minutes. Add beef and cook 5-7 minutes, until meat is
browned and cooked through, breaking up meat as it cooks. Add salt and pepper and stir. If
necessary, drain away any fat from the bottom of the pan. Remove 2/3 of the beef (about 5
cups, leaving about 2 1/2 cups in the pan) and set aside extra beef for additional meals.
To the beef in the pan, add red bell pepper, curry powder and cumin;stir. Cook 1 minute,
until curry is fragrant. Add coconut milk and bring to a simmer. Simmer 3-5 minutes, until
sauce reduces and thickens slightly, stirring occasionally. Remove from heat and stir in fresh
cilantro.
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