I’ve been in a rice phase lately, probably because rice is so versatile. It can be used in sweet and savory dishes, served dry or creamy, and it’s great on a frosty day. Here is a quick and easy recipe:
2 cups cooked rice, white or brown
1 can cream of chicken soup (with herbs)
1 cup milk
1/2 tsp onion powder (or salt)
1 bag (16 oz) frozen mixed veggies, thawed
2 tbsp dry breadcrumbs
Preheat oven to 400F
Combine soup, milk and onion powder in a large saucepan and stir well. Add cooked rice and cook over medium-high heat until mixture begins to bubble, stirring constantly. Reduce heat to medium and cook 5-7 minutes or until mixture begins to thicken. Add thawed veggies and stir well.
Transfer to a greased 3-quart baking pan. Sprinkle with dry breadcrumbs. Bake 10-15 minutes until breadcrumbs brown and mixture bubbles on the sides. Remove from oven, cover and let sit for 10 minutes. Serve over warm biscuits and a glass of milk.
Substitutions: the cream of chicken soup can be swapped for cream of celery, cream of broccoli, cream of potato, cream of mushroom or cream of mushroom with roasted garlic. You can also use 2 1/2 cups raw sliced/chopped veggies in place of frozen veggies (adjust cooking time accordingly). The veggie mix used here was broccoli, cauliflower and carrots.
