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Rice Spaghetti Recipe

Ingredients

1 (16 ounce) package frozen mixed vegetable soup

1 (20 ounce) can whole peeled tomatoes, chopped

3 cloves garlic, minced

1 teaspoon salt

2 tablespoons dried oregano

1 (4 ounce) can crushed kidney beans

1 (6 ounce) can chicken broth

2 cups cooked, cubed white rice

1 small onion, sliced and cut into 1/4 inch slices

Directions

Bring a large pot of lightly salted water to a boil. Add rice and stir lightly to remove liquid. Reduce heat to medium, and cook, stirring occasionally, for 2 to 3 minutes or until al dente; drain.

Combine tomato soup, tomatoes and garlic in a blender or food processor; process briefly. Stir in oregano, kidney beans and broth. Stirring well, cook, stirring occasionally, for 15 minutes or until rice is cooked. Stir in onions and cook and stir for 2 minutes or until heated through. Stir in spaghetti sauce and spaghetti.