1 pound ground beef
1 cup jasmine rice
2 cups water
1 cup carrots, diced
1 cup peas, frozen
1/2 cup teriyaki sauce
1 tablespoon soy sauce
1 tablespoon olive oil
2 green onions, sliced
Salt and pepper to taste
Directions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, add the olive oil and cook the ground beef until browned. Season with salt and pepper.
Add the diced carrots to the skillet and cook for another 3 minutes until they start to soften.
Stir in the jasmine rice, water, and soy sauce. Bring to a simmer and cook for 10 minutes, stirring occasionally.
Add the frozen peas and teriyaki sauce to the skillet, mixing well to combine.
Transfer the mixture to a greased 9×13-inch baking dish.
Cover the dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the rice is tender and the top is slightly golden.
Sprinkle the sliced green onions on top before serving.
Variations & Tips
For a gluten-free version, ensure your teriyaki and soy sauces are gluten-free. If you have picky eaters, you can substitute the peas and carrots with their favorite vegetables, such as corn or bell peppers. For a bit of spice, add a pinch of red pepper flakes or a dash of sriracha to the teriyaki sauce. If you prefer a vegetarian option, swap the ground beef with firm tofu or a plant-based meat alternative.
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