Total Time
45mins
Prep 15 mins
Cook 30 mins

Originally from Better Homes and Garden 1996 cookbook. I adjusted it to our taste. It is a good lunch maindish, meatless, and has fiber, too. Add different veggies, or spices to make it a little different for another time.

Ingredients Nutrition

Directions

  1. In a large skillet stir together first six ingredients.
  2. Cover and simmer for 15 to 20 minutes until rice is tender.
  3. Stir in soup and simmer until liquid is almost absorbed.
  4. Stir in the nuts.
  5. Sprinkle with grated cheese just before serving.

Reviews

(2)
Most Helpful

Tasty and very filling. I didn't use the edamame and skipped the green chilies to make it more kid-friendly. I also used fresh tomatoes instead of canned and used chopped almonds for the nuts.

TanyaBananya September 12, 2003

I didn't use edamame (didn't have it on hand) and skipped the green chilies to make it kid-friendly. I also used fresh tomatoes instead of canned and used chopped almonds for the nuts. We found it to be a very filling, tasty meal.

Tanya September 12, 2003

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a