Spanish Rice
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (2 quart)
Ingredients
- Meat Option
- ½ cup onion, diced
- Vegetable Option
- 1 clove garlic, minced
- 1 cup dry white rice
- 1 can Soup Option, (10½ oz / 298 g)
- 1 cup salsa, Shortcut
- 1¼ cups water
OPTIONS
Meat - Use 1 Item
- 5 slices bacon, diced
- 5 links pork sausage, sliced
- ½ cup cooked ham, diced, plus 2 tablespoons vegetable oil
- 5 hot dogs, sliced, plus 2 tablespoons vegetable oil
Vegetable - Use 1 Item
- ½ cup green bell pepper, diced
- ½ cup celery, diced plus leaves for additional flavor
- 1 can green chilies, diced, drained, (4 oz / 113 g)
- ½ cup carrot, diced
Soup - Use 1 Item
Spanish style vegetable soup- condensed tomato bisque
- condensed tomato soup, Shortcut
- condensed tomato rice soup
Instructions
- Heat a large non stick pan on medium heat, when hot, add the Meat Option and cook until lightly browned.
- Stir in the onion, Vegetable Option, and garlic, cook until vegetables are tender, stir occasionally.
- Preheat your oven to 180° C (350° F).
- Stir in the dry rice and cook until slightly browned, stir often, then remove from heat.
- Stir in the Soup Option, salsa, and water and mix together well.
- Pour into a 2 quart casserole.
- Cover and bake for 40 minutes or until rice is tender, stirring once halfway through cooking.
- Serve as a side dish, enjoy.
Notes
Shortcuts: Salsa, Condensed Tomato Soup.
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