Rice Supreme

If you love rice and want to try a different recipe, this is definitely a good one to make.  I used basmati rice, but you can use jasmine rice instead.  I’m not sure how this would turn out with brown rice or any other type of rice.

Ingredients:

  • 1 lb ground beef
  • 1 lb sausage
  • 1 onion, diced
  • 1 tsp minced garlic
  • 3 cups broth – you choose which you want to use.  I used 1 1/2 cups of chicken broth and 1 1/2 cups of vegetable broth.
  • 1 tsp garlic salt
  • 2 – 10.5 oz. cans of cream of chicken (or if you have other cream of whatever soups, you can use those)
  • 1 packet dry onion soup mix
  • 2 cups rice (I used basmati)

Directions:

  1.   Preheat oven to 350.
  2.   Spray a 13×9 baking dish and set aside.
  3.   Add beef, sausage, onion, and minced garlic into a skillet.  Crumble the meat and brown.
  4.   Once the meat is cooked, drain and put back into skillet.
  5.   In a large bowl, add the broth, garlic salt, cream of chicken soups, and dry onion soup mix.  Mix until well combined and there are no chunks.
  6.   Pour the soup mix into the skillet with the meat and continue to cook until it starts to bubble.
  7.   Carefully stir in the rice and then add to the 13×9 baking dish.
  8.   Cover the dish with foil very tightly.
  9.   Place the dish into the preheated oven and bake for 1 hour.  If anything had cooled prior to putting this in the oven, you may need to give it an extra 20 minutes.
  10.   After the hour, remove the dish from the oven and leave covered for 15 minutes to finish cooking.
  11.   Carefully remove the foil.
  12.   With a fork, fluff the rice.  It’s ready to eat!

If you are looking to put some toppings on this, here are some great ones to consider:

  • Soy sauce
  • Jalapenos
  • Cairo BBQ sauce
  • Mushrooms
  • Avocadoes
  • Tajin seasoning

In the morning, if there are leftovers, put some of this in a skillet along with a fried egg – this can be a very filling breakfast!

Original recipe:  https://www.southyourmouth.com/2018/05/jailhouse-rice.html

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