Brown Rice Supper
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.
Ingredients
- 2 tablespoons vegetable oil
- Meat Option
- ½ cup Vegetable Option
- 1 medium onion, sliced
- 1 clove garlic, minced
- 1 cup dry brown rice
- 1 can Soup Option, (10½ oz / 298 g)
- 1 can stewed tomatoes, undrained, (14½ oz / 411 g)
- ½ cup water
- 1 teaspoon Herb Option
OPTIONS
Meat - Use 1 Item
- 1 kilo chicken thighs and drumsticks, (2 lb)
- 4 pork chops, ½ inch thick
- 4 smoked pork chops, ½ inch thick
- 500 grams shrimp, peeled, deveined, tails removed
Vegetable - Use 1 Item
- green bell pepper, diced
- mushrooms, sliced
- celery, diced
- zucchini, sliced
Soup - Use 1 Item
- condensed chicken broth
- condensed beef broth
- condensed chicken gumbo
- condensed chicken with rice soup
Herb - Use 1 Item
- dried basil
- dried thyme
- dried marjoram
- dried tarragon
Instructions
- Heat the oil in a large 6 quart pot on medium heat, when hot, add the Meat Option and brown on all sides. Do not cook the shrimp. Remove the meat from the pot.
- To the dripping in the pot, add the Vegetable Option, onion, and garlic. Cook until the vegetables are tender. Stir often.
- Add the rice, stirring constantly and cook for 1 minute.
- Stir in the Soup and Herb Options, tomatoes with their juice, and water.
- Arrange the chicken or pork on top of the rice, do not add the shrimp. Bring to a boil then reduce to low. Cover and simmer for 1 hour or until the rice is tender. Stir occasionally, if mixture appears dry, add more water during cooking. If using the shrimp, add during the last 10 minutes of cooking.
- When the rice is tender, remove from heat and remove the cover, let pot sit 5 minutes.
- Serve and enjoy.
Notes
Low cost per serving is using the chicken or pork, and may be Fair cost per serving if using shrimp.
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