Black rice with chopsticks


Today I am making Chicken and Wild Rice Casserole.  While I’m cooking I’m growling cause I’m black and wild.  🙂

INGREDIENTS:  1 cups uncooked black wild rice, 1/2 cup uncooked white long grain rice, 1 (10.5 ounces) can cream of chicken soup, 1 (10.5 ounces) can cream of celery soup, 1 (10.5 ounces) can cream of mushroom soup, 1 (10.5 ounces) chicken gumbo soup, 4 ounces fresh mushroom, roughly chopped,  1 (8 ounces) can drained water chestnuts, 1 small bell pepper, chopped,  1 small zucchini, chopped, 1 small Mexican squash, chopped, 2 celery stalks chopped, 1 carrot grated, 1/2 teaspoon soy sauce, 4 cooked diced chicken thigh, 1/4 cup slivered almonds, 1 tablespoons granulated garlic, 1 teaspoon onion powder, 2 teaspoons chicken bouillon, 2 tablespoons unsalted , 2 cups chicken broth.

Preheat oven to 350 degrees. Pour the rice into a heavy stock pot.  Add the vegetables, dry seasoning, soups, and butter; stir everything together. Pour in the chicken broth. Cover the pot and putinthe oven. Cook for 35-Minutes. Check for doneness. If the rice is not cooked add a little more liquid and cook until the rice is done. When the rice is done fluff with a fork and serve.

What’s your favorite. rice recipe?

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