To get the recipe for the Oven Steak Kabobs pictured here, please click here.
Rice is a wonderfully filling meal stretcher and if you’re anything like me, you’re always looking for another way to use it!
When I was shopping for my Steak Kabobs post, I tossed around an easy rice pilaf idea in my head and instantly thought of vegetable soup mix and how flavorful it is. I wanted a rice pilaf that didn’t have you going to the pantry for fifty thousand different herbs so decided this was definitely worth a try.
Oh my goodness, we love it! My only complaint from the kids was that I didn’t make enough, so next time I’ll be doubling this recipe so we can have some for later.
To start with, you’ll need some dry rice, a packet of vegetable soup mix, and a few chicken bouillon cubes.
I also used a little fresh parsley but that was mainly because I was photographing it. Don’t think for one second I’m gonna run out and buy parsley just for the heck of it. I do keep dried parsley in my pantry, though.
You can use chicken broth in place of the cubes if you like but I prefer bouillon cubes for budget reasons.
Place all ingredients (plus water) in a small saucepot.
Bring this to a boil, stirring every now and then, then reduce heat, cover, and simmer for about 15 minutes, or until all the water is absorbed.
Stir in some fresh or dried parsley if you would like – skip this step entirely if you’d rather
Fluff it up a bit and enjoy!
- 1 package vegetable soup mix (I used Knorr 1 ounce pkg)
- 3-4 chicken bouillon cubes plus 3 cups water*
- 1 cup uncooked long grain white rice (not instant)
- Place all ingredients in a small sauce pot and stir.
- Bring just to a boil over medium heat. Reduce heat to low and simmer, cover and cook 15 minutes or until all of the water is absorbed.
- Fluff with a fork and serve.
“It isn’t what you have, or who you are, or where you are, or what you are doing that makes you happy or unhappy.
It is what you think about.”