Braised Rice With Broccoli
This wholesome and comforting soup combines the creamy richness of Campbell's Condensed Low Fat Chicken Soup with the heartiness of kidney beans and sweetcorn, all simmered together with aromatic basmati rice, onions, and tender broccoli. The result is a delicious one-pot meal that is both satisfying and flavorful. Give it a try for a cozy and nourishing dish that the whole family will love.
— Constant Cookbook
Ingredients
- 1 x 295g can Campbells Condensed Low Fat Chicken Soup
- 1 tin of kidney beans, including juice
- 1 tin of sweetcorn
- 250g basmati rice
- 1 large onion, chopped
- Knob of butter
- Salt and pepper
- Half a head of broccoli, cut into florets
Instructions
- In a saucepan, whisk together the Campbells Condensed Low Fat Chicken Soup with 250-300ml of water, stirring in the kidney beans and sweetcorn along with the juices from each tin
- Bring to a simmer, before stirring in the rice and onions
- Cover the pan with a lid and gently simmer for five minutes. Add the broccoli and simmer for a further 10-15 minutes, or until the rice is tender and has absorbed the cooking liquid. Should the rice absorb the liquid too early, simply loosen with a little more water and continue to cook until tender
- Season with salt and pepper. It is now ready to serve.
Yield
Serves 4
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