Empty Cupboard/Fridge Special

"We've all had that day - food in the house is running short. You can't get to the grocery store for whatever reason. You need something hearty for dinner. This was my solution on one of those days."
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Ready In:




  • Thaw chicken breasts (if frozen).
  • In a medium pot, combine water, creamy tomato soup, bullion cubes, and 1 tsp of the olive oil. Bring to a boil.
  • While waiting for the pot to boil, heat a medium saucepan with the remaining oil over medium heat.
  • Dice chicken breasts into 1/2 inch cubes.
  • Once water/soup mixture is boiling, add rice and reduce heat to low, so that the rice mixture barely simmers.
  • Add the rest of the ingredients (except the chicken, minced garlic, salt and black pepper) to the rice and stir thoroughly.
  • Add chicken and minced garlic to saucepan and cook thoroughly. Near the end of the cooking, add salt and black pepper.
  • Once the chicken has cooked thoroughly, drain off most of the excess oil, but be careful to keep the minced garlic in the pan.
  • Add chicken to rice mixture.
  • Simmer over low heat for about 10 minutes (cooking time may vary, depending on the stove) until the rice is tender.
  • Fluff rice and serve hot.

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I grew up in an Italian household. My father is a graduate of the Culinary Institute, and my extended family is full of incredible cooks, all of whom know old world Italian cuisine as well as any four-star chef. I learned my way around a kitchen from all of these incredibly talented people. Even though I've never been to culinary school myself, almost all of those that I've cooked for consider me one of their favorite chefs. Ever since I was a child, cooking has been a passion of mine. I started off with simple things like omelets and tuna salad, and over the years graduated into far more complex and complicated recipes such as various marinades, brines, homemade sauces, sautees, and meals full of subtle and varied flavors, both strong and delicate. I also love to create new dishes in the kitchen, the successes of which will be posted here. I'll also be posting a few of the old world Italian recipes I make on occasion. Since my love of food has made my weight rather unhealthy, I've been focusing more on healthy dishes lately, and have been learning various Asian cuisines, as well as relearning cuisines I previously had developed my skills in, in order to eat far healthier, but still enjoy good food. The cuisines that I've developed my skills with are as follows: * Mediterranean/Italian/Greek * Cajun * Maryland * General American (steaks/burgers/fried stuff/etc.) * Tex-Mex Cuisines that I'm still developing, but have mastered a few dishes, are as follows: * English/Scottish/Irish * Various Asian cuisines (Thai, Vietnamese, Japanese, Chinese) * Caribbean <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
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