Tip : Spanish Rice is meant to be dense and not light and fluffy. Since the tomato soup has sugar, the rice will tend to stick to the bottom of the pan. Scrape the bottom every 5-10 minutes with a wooden spoon to prevent burning. If the rice appears to be cooked but there is a substantial amount of liquid, remove the lid and let the liquid evaporate.
Ingredients
2tbspunsalted butter
1 stalkcelerychopped
1/2mediumSpanish onionpeeled and diced
8-10green beans trimmed, or 1/3 green pepperdiced
1smallfresh tomatochopped
112 oz canCampbell's tomato soup
1/212 oz canwater
1/2cupbasmati or jasmati rice
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Instructions
Gather all ingredients before starting recipe.
Melt 2 tbsp unsalted butter in a deep medium sized saucepan over medium heat and add 1/2 medium Spanish onion, chopped, 1 stalk celery chopped, 8-10 green beans trimmed, or 1/3 green pepper diced and 1 small fresh tomato fresh diced. Sauté until the vegetables are soft but not falling apart, about 5 minutes at medium high heat.
Add 1/2 cup basmati or jasmati rice and mix using a wooden spoon until the rice is covered with butter and well blended with vegetables.
Add 1 12 oz can Campbell's tomato soup and 1/2 12 oz can water from the tomato soup. The mixture should be moist but not thin, bring to a boil.
Reduce heat to low, just above the lowest setting and cover with a lid propped open and cook slowly for 25-35 minutes.. Scrape the bottom of the pan every 5-10 minutes until the rice is soft, but still maintains its shape.