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Cream of Mushroom Rice
Rice cooked in cream of mushroom soup instead of plain water. Rich, savory, and tastes like it took way more effort than it did.
Allergens: Contains dairy (cream of mushroom soup may contain milk). Check label.
Ingredients
- 1 cup rice
- 1 can cream of mushroom soup
- 1 cup water
- 1 tablespoon butter
Optional Extras
- Garlic powder
- Salt and pepper
- Frozen peas
- Diced onion
- Canned chicken on top
Equipment
- Medium pot with lid
- Stirring spoon
- Can opener
Instructions
- In a pot, combine rice, cream of mushroom soup, and water. Stir together.
- Add butter and a pinch of garlic powder and salt if you have them.
- Bring to a boil over medium-high heat, stirring once.
- Reduce heat to low, cover with a tight lid, and cook for 18-20 minutes without lifting the lid.
- Remove from heat and let sit covered for 5 minutes.
- Fluff with a fork and serve.
Notes
- This is a full side dish on its own. Serve it next to baked chicken legs, pork chops, or any protein.
- Make it a meal. Stir in canned chicken or top with a fried egg and it becomes dinner.
- Cream of chicken soup works too. Same method, slightly different flavor.
- Add frozen peas. Stir them in during the last 5 minutes for color and nutrition.