Two or three weeks ago I made this amazing baked rice and peas recipe. We then made it again adding onion to the mix and it was really good! So then I started thinking about how I could take that some method and make different meals out of it. Two days ago I made it with mushroom soup and about 1 1/3 cans of water instead of the broth and it turned out really well, except that the rice was a little under cooked. Then yesterday morning I decided to try a new take on it, and then I fell in love! So I am going to attempt to explain how to make it…
If you like cheesy spicy rice you will like this:
- 1 can cheddar cheese soup
- 1 1/3 cans hot water
- 1/2 cup hot salsa
- 1 cup rice
- white onion (no exact measurement, more or less to your liking)
- Black olives (no exact measurement, more or less to your liking)
- Black Pepper (no exact measurement, more or less to your liking)
Preheat your oven to 350°.
Slice and dice your onion and black olives.
Combine the ingredients in an oven-safe baking dish. I find it easier to mix the water, soup, and salsa in first and then add the rest of the ingredients.
This is how much black pepper I like to add.
Put a layer of foil between the dish and the lid of the dish to help lock in the moisture.
Bake it for 55 minutes. Don’t peek at it while it is cooking at all! After it is done baking remove it from the oven and let it sit for 10 minutes to finish cooking (still don’t peek).
Then remove the lid and foil and mix it up with a fork. (the onions and black olives like to float to the top)
Then you can come back here and thank me! 🙂
My rice was slightly under cooked again. I think next time I will boost the cook time a little. It is not so under cooked that you can’t eat it. Just a slight hardness to the rice…