Last week I decided I really wanted a hot meal for dinner and not a pb&j or cereal. I decided to make a rice bake with leftovers. We had a piece of steak and a fourth of a bag of veggies, I figured I could make something good with that. I had a can of cream of mushroom soup, honestly you can do anything with and some rice.
I cut up the meat into cubes so it would be easier to eat. I added rice (we don’t us quick rice so it took a little longer to cook) the can of cream of mushroom soup and instead of water I used milk to the directions of the rice (made enough rice for 4). I added the frozen veggies and butter, baked it at 325 for an hour and the rice was still crunchy. So I increased it to 350 for 20 minutes and it boiled over in the oven but it cooked the rice. Moral of the story: If you make this and don’t want to scrub your oven put a pan under it 😀
The kids much to my surprise even ate it and Jeff even had some for lunch. I see more Kitchen Sink Rice Bakes in my future – easy hot meal that the Booga will eat = BONUS!!!