Added to shopping list. Go to shopping list.
Ingredients43 m servings 375 cals
Original recipe yields 6 servings
- Mix broth and rice together in a pot and bring to a boil. Reduce heat to low and simmer, covered, until broth is absorbed, about 20 minutes. Remove from heat.
- Heat olive oil in a skillet over medium heat; add onion and garlic. Cook until nearly soft, about 3 minutes. Add mushrooms. Cook until they reach your desired texture, 5 to 7 minutes. Remove from heat and season with salt and pepper, reserving excess liquid.
- Transfer the mushroom mixture to the pot with the rice. Add cream of mushroom soup and stir together evenly.
Per Serving: 375 calories; 5.8 g fat; 71.9 g carbohydrates; 8 g protein; 0 mg cholesterol; 725 mg sodium. Full nutrition