1 box Suzi Wan rice teriyaki
1 c. long grain white rice
2 tbsp. butter
3 c. boiling water
1 can (15 oz.) Bunker Hill beef & beef stock (or 2 cans as desired)

Skim off and discard fat that rises to top in can, if cholesterol is a factor.

Put Suzi Wan rice, contents of seasoning packet and long grain rice in 2 or 3 quart microwave-safe casserole. Add boiling water and butter. Mix. Cover. Microwave at medium temperature 15 minutes. Remove. Add Bunker Hill beef and beef stock and fold into rice. Microwave at medium 10 minutes. Rice should be soft enough and should have absorbed the liquids. (If any of the rice is still hard, and/or it's too juicy, give it another 5 minutes or more in the microwave oven.) Refrigerate any leftover. Add a little water or broth and reheat at medium in microwave 5 or 10 minutes.

Note: Of course, this also can be made in a rice steamer by cooking rice by its directions, heating the beef in a saucepan, and stirring it into the cooked rice and simmering a few minutes. Or, cook rice on top of stove by directions on package. When done, add beef and heat.

For Chicken and Rice Teriyaki: Substitute baked or stewed chicken and broth for the can of beef.