Ingredients
-1 cube butter
-2 tsp of dried chopped onions
-1 cup of long grain white rice
-1 can of Campbell’s Beef consume soup
-3/4 cup water
-Sliced toasted almonds (salad toppings)
Preparation
In a large heavy saucepan over medium heat melt the butter. Mix in the chopped onion and rice and sauté on low heat for about 15 minutes. Mix in the Campbell’s soup and water and bring to a boil.
Immediately move to an oven safe casserole dish and cover with a lid. Bake in the oven at 350 for 1 hour. Remove from oven and let cool for 10 minutes. Serve with sliced almonds as a topping.
