Creamy Souper Rice Recipes

CREAMY SOUPER RICE

Steps:

• Heat the soup and broth in a 2-quart saucepan over medium heat to a boil.
• Stir the rice and cheese in the saucepan. Cover the saucepan and remove from the heat. Let stand for 5 minutes. Serve with the black pepper and additional Parmesan cheese.
• Tip: Any of Campbell's® Condensed Cream Soups will work in this recipe: Cream of Chicken, Cream of Celery, even Cheddar Cheese.Using Campbell's® Condensed Cream of Mushroom Soup: Vitamin A 0%DV, Vitamin C 0%DV, Calcium 3%DV, Iron 13%DVUsing Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup: Calories 191, Total Fat 2g, Saturated Fat 1g, Cholesterol 3mg, Sodium 628mg, Total Carbohydrate 35g, Dietary Fiber 1g, Protein 6g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 4%DV, Iron 13%DV

CREAMY SOUPER RICE

Steps:

• In a saucepan whisk together the soup, broth and dill weed. Bring to a boil.
• Stir in the rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork and serve.

CREAMY CHICKEN AND RICE SOUP

Steps:

• In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside.
• In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
• If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.

CREAMY RICE

Steps:

• Preheat the oven to 350°.
• Saute the onion in the butter until brown.
• Transfer the onion and butter to a baking dish.
• Add the mushroom soup mixed with the water and the consomme.
• Add the uncooked rice and stir to blend. Cover the baking dish and bake for 1 hours.

MEXICAN SOUR CREAM RICE

Steps:

• In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.
• In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.
• Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

CREAMY CHICKEN RICE SOUP

Steps:

• In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.

CREAMY LEMON RICE

Steps:

• In a saucepan, combine first six ingredients; bring to a boil. Stir with a whisk to blend., Stir in rice; return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, about 15 minutes. Stir in basil.