1 cup uncooked long-grain white rice
3/4 cup milk
3/4 cup vegetable oil
1 (14 ounce) can stewed tomatoes, undrained
1/2 cup chopped sliced mushrooms
2 cups water
1 cup instant white rice
3/4 cup water
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium heat, combine milk, oil, tomatoes, mushrooms, water and rice. Simmer 5 to 10 minutes, until all vegetables are tender. Remove from heat and stir in rice and milk, then stir in potatoes and water. Stir in instant rice. In a shallow bowl, combine celery, green bell pepper, garlic, salt and pepper. Stir into soup mixture. Pour into 4 bowls, top with meat.
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