Parson's Rice

Parson's Rice

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Shelia Baker


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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2-6 depending on appetite :)
15 Min
1 Hr


  • 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)
  • 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

How to Make Parson's Rice


  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 the microwave, add a few TEASPOONS of water and nuke in a micro-safe lidded dish until hot. Stir & serve :)

Printable Recipe Card

About Parson's Rice

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

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