Chinese Rice

This recipe originally used a cream of mushroom soup but this is our allergen safe variation.
1 lb ground beef
1/2 onion, chopped
2 cups white rice
5 tsp. beef bouillon
1 lb. fresh (frozen is fine too) broccoli, chopped (most people in my family use celery instead - that is yummy too)
5 cups water
Rice Milk (or milk) - eyeball it
Optional: soy sauce and/or those crispy chow mein noodles
In a large skillet, brown meat and onion. Dump in rice, bouillon, broccoli, and water. Bring to a boil stirring occasionally. Reduce heat to med/low and cover. Allow to simmer for 15 minutes then turn off heat and allow to sit with lid on for an additional 5 minutes. Open it up and give it a stir. If it needs to be more "creamy" then stir in some rice milk (or regular milk). Put soy sauce on the table for those who can eat soy sauce in your house.