 |
Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 10 |
|
This is so good. My family loves it. Ingredients:
2 (14 1/2 ounce) cans chicken broth |
1 1/2 cups uncooked long grain rice |
1 1/2 lbs ground beef |
2 large onions, thinly sliced |
1 large green pepper, chopped |
4 garlic cloves, minced |
3 eggs, beaten |
1 (4 ounce) can mushroom stems and pieces, drained |
1/3 cup soy sauce |
1 tablespoon hot pepper sauce |
Directions:
1. In a saucepan, bring broth to a boil.
2. Add rice.
3. Reduce heat; cover and simmer for 20 minutes.
4. Meanwhile, in a skillet, cook beef, onions, green pepper and garlic over medium heat until meat is no longer pink and vegetables are tender.
5. Drain and place in a large bowl.
6. In the same skillet, cook and stir eggs until set but still moist.
7. Add to meat mixture.
8. Fluff rice with fork.
9. Add rice, mushrooms, soy sauce and hot pepper sauce to meat mixture; mix well. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
10. Cover and bake at 350° for 30 minutes or until heated through.
|
|