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
- 1 package (16 ounces) frozen broccoli cuts
- 1-1/2 cups cooked rice
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- In a saucepan, cook broccoli according to package directions; drain. Add rice and soup. Cook until heated through. Yield: 4 servings.
Originally published as Broccoli with Rice in Quick Cooking March/April 2000, p20
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