1 lb. extra lean ground beef
1 c. instant rice
1 tbsp. "no burn" Nucoa butter or oil
1 c. chopped celery
1 c. chopped green peppers
1 c. finely chopped onions
2 med. fresh tomatoes, chopped (opt.)
1 sm. can water chestnuts, sliced thin
1 can cream of mushroom soup
1 c. water
1 tbsp. soy sauce
1/2 tsp. pepper

Brown beef in non stick large skillet (sprayed with Pam). Remove beef, drain off any fat, add butter or oil, celery, onions, green peppers, tomatoes, saute a few minutes until slightly tender. Add rice, soy sauce, pepper, chestnuts, mushroom soup (pre-mixed with water until smooth). Stir, pour into a greased 9"x13"x2" baking dish. Bake for 30 minutes in a 375 degree oven or until hot. Sprinkle chow mein noodles on top and bake 10 minutes longer or until lightly browned. Serve with Kikkoman lite soy sauce and chow mein noodles (optional).