Recipe by KELLY LYNN
"This rice dish is simple to make, and tastes great!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
uncooked long-grain rice
1 (4.5 ounce) can
mushrooms, with liquid
celery, finely chopped
red bell pepper, finely chopped
1 (1 ounce) package
dry onion soup mix
1 (10.5 ounce) can
THIS WAS AMAZING RICE! I was feeling selfish and after my first bite, I was hoping that my family wouldn't like it so I could have the whole side dish to myself. However, they liked it as much as I did (so much for leftovers). I could eat this as a maindish...very tasty! I did reduce the soy sauce to 2 TBLS and next time, I will TRY it with only 1/4 cup of oil (the idea of eating 1/2 cup oil really gets to me) to see if it still tastes and cooks great with less. Still, very good! Thanks Kelly for sharing this!!
Yes this is easy to make, but it's too much salt, too much oil. The onion mix provides lots of sodium and MSG. 3 Tble. of soy sauce. That is alot of sodium. Then there is the sodium in the canned broth. Whew! Fast doesn't have to me high sodium and high fat. Cut down on the oil to a couple of tablespoons. Use julst a tsp or two of the soy sauce. Make your own broth and have it frozen in cubes ready to use in your freezer. There are ways of making this healthier.
Now this is what I'm talkin' about! This is my kinda rice. I cut the recipe to feed 4, and I just used 1 (14 oz) can of broth, and fresh mushrooms. I also used 2 tbsp. of oil, and 2 tbsp. of butter because like DREGINEK, I was a little weirded out about all of the oil. I was a little schocked when my husband wasn't touching his, because he loves all of the ingredients, but he said it was too sweet for his liking & he is a red pepper fan (the combo of it all, didn't do much for him..reminded him of southwest style, which he doesn't care for). Well, more for me, this was my dinner! When I reheated this I added some left over corn and black beans and it was EVEN BETTER!! Thanks for sharing Kelly!
I really enjoyed this dish and ate it as a main meal. I followed the advice of cutting down on the amount of oil and used lite soy sauce to cut down on the salt. Will definitely make again!
This was very good. I added a can of peas to it also. I forgot to put in the 1/2 cup oil but it didn't seem to make much of a difference. I will diffently make this again but I will cut it down because it does make a lot.
I thought this was good! I used chicken stock instead of beef, since I was serving this with roast chicken. I also used half white half wild rice, but the wild rice took longer to cook.
Such a delightful dish. Easy to make. Good flavor. I had it in the oven with meatloaf and it took 1 hour to evaporate the liquid.
Cut recipe in half. I also substituted corn and carrots for the peppers and celery. Very good. Next time I might add a little extra chicken broth and cut back on the water to give it a little more flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
One Bowl Rice
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 325
** Calories from Fat: 128
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make steamed rice with fresh boy choy.
See how to make an actual foolproof method for cooking perfect rice.
Combine carrots, pecans, and wild rice into a delicious side dish.