Ingredients
1 cup brown rice
2 cups water
Salt and pepper , to taste
2 tbsp oil
1/2 green pepper, sliced
1 small onion, sliced and chopped
1 lb carne picada, extra thin
4 oz Kikkoman Teriyaki Baste & Glaze
Preparation
Cook the brown rice in water for 45-50 minutes. Season with salt and pepper to taste.
Add oil to a skillet and saute the green pepper and onion with 1 tbsp of teriyaki glaze. Set aside.
Combine the meat and remaining teriyaki glaze. Cook for 10 minutes or until done.
Serve the rice with meat and sauteed veggies.
