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Broccoli with Rice

This recipe takes advantage of cooked rice and convenient canned soup. And unlike most side dishes, there are not a lot of vegetable to cut up.—Sondra Ostheimer, Boscobel, Wisconsin
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 1 package (16 ounces) frozen broccoli cuts
  • 1-1/2 cups cooked rice
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted


  • In a saucepan, cook broccoli according to package directions; drain. Add rice and soup. Cook until heated through.
Nutrition Facts
3/4 cup: 172 calories, 4g fat (1g saturated fat), 3mg cholesterol, 562mg sodium, 28g carbohydrate (2g sugars, 4g fiber), 5g protein.

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Average Rating:
  • Joscy
    Apr 7, 2014

    Look fwd. to making soon! As a Type I diabetic, am a carb. counter; glad to see only 28 grams carbs. per serving.

  • TNbluffbaker
    Aug 12, 2013

    Although this is very easy to make, it's too bland. I think it would have been better with cheese and additional seasoning.

  • mbebernitz
    Apr 2, 2013

    No comment left

  • Nancyand4
    Mar 5, 2013

    No comment left

  • mmmm..
    Jun 1, 2012

    Substituted leftover tator tots (crumbled)for rice, worked well!!

  • Rockamama
    Apr 30, 2012

    Looks like you posted the wrong picture - it looks like it has corn in it.

  • SmilesfromKat
    Dec 21, 2010

    it was good, a bit bland, however still good. Quit & easy. Will add seasonings next time

  • sunnyskys
    May 6, 2010

    We didn't care for this at all. It really was bland. The next day I added velveta cheese and that made it so much better.

  • cmerun
    Oct 4, 2009

    I think someone posted the wrong picture to this one.