parson's rice
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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prep time
15 Min
cook time
1 Hr
method
Bake
yield
2-6 depending on appetite :)
Ingredients
- 1 package instant rice: brown & wild rice medley (or your favorite rice)
- 2 cans cream of chicken soup (or cream of celery's good too)
- 2 cans water
- 1 cup peppers and onions, sliced thin or diced (or frozen seasoning blend)
- 4-6 slices bacon, cooked
- 2 - mild italian sausage links, cooked through & diced
How To Make parson's rice
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Step 1Pre-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.
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Step 2In a separate bowl, combine the soup, water, peppers, and onions. Mix well.
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Step 3Pour the soup mix over the dry rice. Lightly stir.
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Step 4Crumble 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
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Step 5Slide 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.
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Step 6To 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 :)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Rice Sides
Tag:
#Quick & Easy
Ingredient:
Rice/Grains
Method:
Bake
Culture:
Southern
Keyword:
#Rice Canned Soup Bacon
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