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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
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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.
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