Read reviews (5)
Rate recipe
This recipe takes advantage of cooked rice and convenient canned soup. And unlike most side dishes, there are not a lot of vegetable to cut up.—Sondra Ostheimer, Boscobel, Wisconsin
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 172 calories, 4 g fat (1 g saturated fat), 3 mg cholesterol, 562 mg sodium, 28 g carbohydrate, 4 g fiber, 5 g protein.
Originally published as Broccoli with Rice in Quick Cooking March/April 2000, p20
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Jun. 01, 2012 by mmmm..
Substituted leftover tator tots (crumbled)for rice, worked well!!
Reviewed on Apr. 30, 2012 by Rockamama
Looks like you posted the wrong picture - it looks like it has corn in it.
Reviewed on Dec. 21, 2010 by SmilesfromKat
it was good, a bit bland, however still good. Quit & easy. Will add seasonings next time
Reviewed on May. 06, 2010 by sunnyskys
We didn't care for this at all. It really was bland. The next day I added velveta cheese and that made it so much better.
Reviewed on Oct. 04, 2009 by cmerun
I think someone posted the wrong picture to this one.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013