Baked Rice

1 cup of white rice, rinsed thoroughly and drained (long grain rice, do not use minute rice)

1 10.5 ounce can of Campbells Chicken Gumbo Soup (pictured in post)

1 10.5 ounce can of Beefy Mushroom Soup (pictured in post)

note: any two cans of "brothy" type soup will do that doesn't have noodles, just don't use a cream soup, you can use a consomme, french onion or broth as well. I like the gumbo for the onions and peppers

1 stick of butter, cut into slices (if this is too much for you, then use less, but this is what allows the rice to get a nice buttery crisp on the bottom and sides)

¼ cup of water

Directions at thetipsyhousewife.org

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