AuthorSite EditorCategoryDinner, LunchPrepare four servings of Minute rice according to the instructions on box, (about 2 cups each of water and rice, 2 pats of butter.)
While rice is cooking, finely chop about 1/4 of small onion.
Heat beans, onion, and tablespoon of chives in saucepan, simmering 6-8 minutes.
In separate saucepan, combine soup mix with 3/4 cup hot water to make a smooth sauce. Stir in pinch of thyme and 1/2 teaspoon of parsley flakes. Heat gently, stirring frequently for 3 to 4 minutes.
Rice, beans and soup mix should all be ready about same time.
Fluff rice with fork. Drain beans and fold beans and soup mix into rice. Place mixture into casserole or Dutch oven, sprinkle top with paprika.
Heat in 350 degree oven until top is slightly dry and casserole is steaming.
(Another Wood River original, created one Sunday evening from odds and ends in the pantry when the thought of another plain rice, veggies, or potatoes side dish sounded pretty blah.)
Ingredients
Directions
Prepare four servings of Minute rice according to the instructions on box, (about 2 cups each of water and rice, 2 pats of butter.)
While rice is cooking, finely chop about 1/4 of small onion.
Heat beans, onion, and tablespoon of chives in saucepan, simmering 6-8 minutes.
In separate saucepan, combine soup mix with 3/4 cup hot water to make a smooth sauce. Stir in pinch of thyme and 1/2 teaspoon of parsley flakes. Heat gently, stirring frequently for 3 to 4 minutes.
Rice, beans and soup mix should all be ready about same time.
Fluff rice with fork. Drain beans and fold beans and soup mix into rice. Place mixture into casserole or Dutch oven, sprinkle top with paprika.
Heat in 350 degree oven until top is slightly dry and casserole is steaming.
(Another Wood River original, created one Sunday evening from odds and ends in the pantry when the thought of another plain rice, veggies, or potatoes side dish sounded pretty blah.)