- 1 pound dry ziti pasta
- 1 onion, chopped
- 1 pound lean ground beef
- 2 (26 ounce) jars spaghetti sauce
- 6 ounces provolone cheese, sliced
- 1 1/2 cups sour cream
- 6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
- Do NOT follow the instructions on the seasoning packet. It’s not that good (in my opinion).
- Pour 1 cup of rice into your rice cooker and fill with water to the appropriate mark (following the instructions for your rice cooker). Mix the seasoning packet into the rice and water. Close the lid and let it cook.
- Turn on you skillet to a medium-low heat (cast iron) or medium heat (non-cast iron). Drop a little oil or butter into the pan and let it heat up.
- While the pan is heating, turn to your cutting board and let’s do some chopping. Start with your garlic and mince it, then chop your onion, roughly chop your cilantro, if your cashews are already broken in pieces–great, if not, chop them; lastly cut your chicken into bite size pieces.
- Your pan is plenty hot and your rice should only have about 12 minutes left to cook, it’s time to start cooking. Add the garlic to the pan and stir. As it starts to brown, add the onion.
- Once the garlic and onion have started to brown and smell really nice, add in the cilantro, cashews, and the chicken.
- If you need a little more oil or butter, add it now (but you may be okay). Add the curry powder to the skillet and stir occasionally as it cooks.
- When the chicken has cooked for 7 or so minutes and is mostly done (no longer pink in the center) reduce your heat to low and simmer until the rice is done.
- When the rice is finished, scoop into a bowl and combine with the chicken mixture from the skillet, finally top with a little bit of yogurt; and enjoy.