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 COMMENT:
This quick-to-fix creamy rice recipe is a great side dish for any
buffet.
INGREDIENTS:
- 1 (64-ounce) bag of Chef John Folse's Broccoli, Cheese and Bacon
Soup
- 1½ cups uncooked long grain rice
- 2 cups water
- 2 cups frozen broccoli florets (optional)
- 2 cups diced chicken (optional)
METHOD:
Take one 64-ounce bag of soup and heat according to package directions.
In a 5-quart saucepot, combine contents of bag, rice and water.
Bring soup to a boil, reduce to low heat, cover and cook for 25-30
minutes or until rice is done and most of the water has cooked out.
Uncover and allow steam to escape. NOTE: You can add 2 cups of frozen
broccoli florets or 2 cups of chicken to spruce it up even more.
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