Ingredients
1 cup of white rice, rinsed thoroughly and drained (long grain rice, do not use minute rice)
1 10.5 ounce can of Campbells Chicken Gumbo Soup (pictured in post)
1 10.5 ounce can of Beefy Mushroom Soup (pictured in post)
*any two cans of "brothy" type soup will do that doesn't have noodles, just don't use a cream soup, you can use a consomme, french onion or broth as well. I like the gumbo for the onions and peppers
1 stick of butter, cut into slices (if this is too much for you, then use less, but this is what allows the rice to get a nice buttery crisp on the bottom and sides)
1/4 cup of water
Instructions
You will need to use an 8 x 8 baking dish for this recipe.
Rinse your rice well in a mesh strainer if you have one and let it drain, add the rice to the baking dish.
Heat your oven to 425 degrees.
Add the two cans of soup and the water, I add the water to the cans of soup to get the stuff on the bottom of the can out. *To clarify, I add a little of the 1/4 cup of the water to each can and slosh it around to get up the rest.
Give this all a good stir, then add the butter slices on top.
Cover tightly with foil and bake 30 minutes, the uncover and bake another 30 minutes.
Remove from oven and fluff up, then I like to add some black pepper and dried parsley for color.
I grill sausages and serve with the rice, sliced up.
This recipe can be doubled, if you double it, only increase the butter by 1 1/2 sticks and then use a 9 x 13 pan.
From: https://thetipsyhousewife.org/2023/12/13/baked-rice/
