Parson's Rice Recipe

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Parson's Rice

Shelia Baker

By
@halfwayhomemade

JAP star Zelda Hopkins posted the recipe for Parson's Chicken that is just wonderful, and inspired me to make this into a side to enjoy often.


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Rating:

Serves:

2-6 depending on appetite :)

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 pkg
instant rice: brown & wild rice medley (or your favorite rice)
2 can(s)
cream of chicken soup (or cream of celery's good too)
2 can(s)
water
1 c
peppers and onions, sliced thin or diced (or frozen seasoning blend)
4-6 slice
bacon, cooked
2
mild italian sausage links, cooked through & diced

Directions Step-By-Step

1
Pre-heat your oven to 400 degrees. Spray an oven-safe dish at least 7"x9" with cooking spray. Dump in the dry rice. PS: a 9x13 is safer, if you're clumsy like I am when handling 'soupy' things...:)...more room to slosh around before jumping overboard.
2
In a separate bowl, combine the soup, water, peppers, and onions. Mix well.
3
Pour the soup mix over the dry rice. Lightly stir.
4
Crumble the crispy bacon over the top of the dish. You can even sprinkle on a little shredded Parmesan cheese at this point, if you like
5
Slide the dish into a hot oven and cook until the rice is tender (about 45 mins..ovens vary) and most of the liquid is absorbed. Serve hot, or cool into portions and freeze for later.
6
To reheat frozen portions, in the oven add a few TABLESPOONS of water to the frozen rice, and bake at 400 until heated through...in the microwave, add a few TEASPOONS of water and nuke in a micro-safe lidded dish until hot. Stir & serve :)

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Southern
Other Tag: Quick & Easy