Ingredients
- Servings: 4
- 1 (10 3/4 ounce) can cream of celery soup
- 1 1/2 cups chicken broth
- 1/2 teaspoon dried dill weed
- 1 1/2 cups instant rice
Recipe
- 1 in a saucepan whisk together the soup, broth and dill weed. bring to a boil.
- 2 stir in the rice. cover and remove from heat. let stand 5 minutes. fluff with fork and serve.
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