Ingredients
- 1 1/2 cups rice, uncooked
- 3 1/2 cups water, divided
- 3 tablespoons margarine (or butter)
- 1 medium onion, chopped
- 1 can (10.75 ounce) condensed cream of mushroom soup, reduced sodium (or reduced sodium chicken, celery, or cheese soup)
- 1 1/2 cups 1% milk
- 7 1/2 cups frozen broccoli or cauliflower or mixed vegetables, chopped
- 8 ounces low-fat cheddar cheese, grated
Instructions
- Wash hands with soap and water.
- Preheat oven to 350 °F and grease a 12x9x2 inch baking pan.
- In a saucepan, mix rice, salt, and 3 cups of water and bring to a boil.
- Cover and simmer for 15 minutes. Remove saucepan from heat and set aside for additional 15 minutes.
- Sauté onions in margarine (or butter) until tender.
- Mix soup, milk, 1/2 cup of water, onions, and rice. Spoon mixture into baking pan.
- Thaw and drain the vegetables and then spread over the rice mixture.
- Spread the cheese evenly over the top and bake at 350 °F for 25 to 30 minutes until cheese is melted and rice is bubbly.
Source: USDA / MyPlate