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Rice And Veggie Casserole

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Ingredients

Adjust Servings:
3 1/2 cups chicken stock
1 cup water
1/4 cup extra virgin olive oil
1/4 cup low sodium soy sauce
1 (40 g) envelope dry onion soup mix
2 cups long grain brown rice
3 cups mixed vegetables, chopped

Nutritional information

317.9
Calories
87 g
Calories From Fat
9.8 g
Total Fat
1.6 g
Saturated Fat
3.4 mg
Cholesterol
912.3 mg
Sodium
48.8 g
Carbs
3.9 g
Dietary Fiber
4.7 g
Sugars
8.7 g
Protein
174g
Serving Size

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Rice And Veggie Casserole

Features:
    Cuisine:

    This is so easy to make and with great results. For my veggies, used frozen corn, grated carrots and edamame. Thanks for the recipe

    • 140 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Rice and Veggie Casserole, This make a wonderful slow cooker meal also!!, This is so easy to make and with great results For my veggies, used frozen corn, grated carrots and edamame Thanks for the recipe, This make a wonderful slow cooker meal also!!


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    Steps

    1
    Done

    In a Large Covered Casserole Dish or Slow Cooker, Add the Chicken Stock, Water, Olive Oil, Soy Sauce, and Dried Onion Soup Mix. Stir to Combine. Add Uncooked Rice and Vegetables, Mixing Thoroughly.

    2
    Done

    If Using a Slow Cooker, Use the Hgh Setting For the First 30 Minutes, Then Reduce to Low and Cook For an Additional 3-4 Hours, Stirring Occasionally. If Using an Oven, Cover the Casserole Dish and Place in a Preheated 350f Oven For 1 1/2 - 2 Hours or Until Rice Is Completely Cooked.

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    Jessa Villarreal

    Taco titan serving up authentic and mouthwatering Mexican street food.

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