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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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This easily feeds 12 people so cut in half for a smaller group or double for a large group. You can add mushrooms, corn, string beans or whatever vegetables you'd like. Ingredients:
3 cups water |
1 tablespoon butter |
1 1/2 cups long grain rice |
1 tablespoon dried parsley |
1 1/2 teaspoons dried dill weed, divided |
1 teaspoon celery salt, divided |
1/2 cup diced carrot |
1/2 cup diced fresh tomato |
1/2 cup diced green pepper |
1/2 cup diced onion |
1/2 cup diced celery |
2 tablespoons diced banana peppers (optional) |
1 tablespoon olive oil |
1 (10 3/4 ounce) can condensed cream of chicken soup |
1/4 cup milk |
1 teaspoon dried basil |
1/2 teaspoon dried thyme or 1/2 teaspoon oregano |
1/4 teaspoon pepper |
Directions:
1. Preheat oven to 350*.
2. Bring water to a boil in a large saucepan; add rice.
3. Cover and simmer for 20 minutes or until liquid is absorbed.
4. Stir in the parsley, 1 teaspoons dill and 3/4 teaspoons celery salt; set aside.
5. In a skillet, saute carrots, tomato, green pepper, onions, celery and banana peppers in oil until crisp tender.
6. Stir in soup, milk, basil, thyme, pepper and remaining dill and celery salt.
7. Divide rice mixture in half and place in a 12 by 9 by 2 baking pan.
8. Top with vegetable mixture then other half of rice mixture.
9. Cover and bake for 45 minutes or until heated through.
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