Spread a little Chinese mustard on individual servings for a tangy surprise.
1 lb. ground beef
1 onion, chopped
salt and pepper to taste
1 c. instant rice, uncooked
10-3/4 oz. can cream of mushroom soup
10-3/4 oz. can cream of chicken soup
1 c. warm water
1/4 c. soy sauce
Combine beef, onion, salt and pepper in a skillet; cook over medium heat until beef is browned and onion is tender. Drain; set aside. Mix rice, soups, water and soy sauce together; stir in beef mixture. Spoon into a lightly greased 13"x9" baking pan; bake at 350 degrees for 50 minutes. Serves 4 to 6.
To keep rice from becoming sticky, don’t stir it after cooking, instead, gently fluff it with a fork. It works every time!