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Total Time
1hr 55mins
Prep 45 mins
Cook 1 hr 10 mins

Better Homes and Gardens

Ingredients Nutrition

Directions

  1. Preheat oven to 375°.
  2. Trim fat from meat.
  3. Cut meat into 3/4-inch pieces.
  4. In an extra-large skillet, heat 2 tablespoons of the oil over med-high heat.
  5. Cook meat, half at a time, in hot oil until brown.
  6. Transfer meat to an ungreased 3-quart rectangular baking dish.
  7. Stir in the carrots, bell pepper, and water chestnuts.
  8. Add the remaining 1 tbs oil to skillet.
  9. Add onion; cook just until tender.
  10. Add rice; cook and stir for 1 minute.
  11. Stir in broth, the water, soy sauce, molasses, corn syrup, chili paste, and five-spice powder.
  12. Cook and stir just until mixture comes to boiling.
  13. Carefully add to meat mixture; stir to combine.
  14. Bake, covered, about 1 hour or until meat and rice are tender.
  15. Let stand, covered, for 10 minutes before serving.
  16. Stir gently.
  17. Sprinkle with green onions.