The recipe was buried deep in my Pillsbury recipe box when I stumbled across it for the second time. The evenings were still really chilly here in Okinawa and this seemed like the perfect comfort food for a movie night at home.
Serves 4 (1 1/2 C each)
Prep time: 10 minutes
Total time: 1 hour, 20 minutes
- 1/2 lb lean (at least 80%) ground beef
- 1/2 tsp garlic pepper blend
- 1 C uncooked regular long-grain rice
- 1 3/4 C Progresso beef-flavored broth (from 32 oz. carton)
- 1/4 C teriyaki sauce (from 10 oz. bottle)
- 1/4 C water
- 1 can (28 oz.) stir-fry vegetables, rinsed, drained (*I couldn't find canned stir-fry veggies at the commissary so I substituted with frozen.)
- 1/2 C chow mein noodles (*I prefer 3/4 to a whole C.)
- 1/4 C cashew pieces, if desired (*I desired. And devoured. I'd go heavy here if you like a good crunch.)
- additional teriyaki sauce, if desired
- Heat oven to 375. In 10-inch nonstick skillet, crumble beef; sprinkle with garlic pepper. Cook over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain.
- In ungreased 11x7-inch (2 quart) glass baking dish, mix beef, rice broth, 1/4 C teriyaki sauce and the water. Stir in vegetables. Cover baking dish with foil.
- Bake 50 to 55 minutes or until rice is tender. Uncover and stir; sprinkle with chow mein noodles and cashews. Bake uncovered 10 to 15 minutes longer or until noodles and cashews are golden brown.