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Oven Greek-Style Brown Rice with White Beans and Portobellos

Here's how you make Oven Greek-Style Brown Rice with White Beans and Portobellos
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  • Servings: 6
  • Prep: 15m
  • Cook: 40m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup, undiluted
  • 1/2 cup chicken broth (or water)
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 jar (6 ounces) marinated artichoke hearts, drained and cut in half
  • 2 portobello mushrooms, coarsely chopped (about 2 cups chopped)
  • 3/4 cup quick-cooking brown rice (uncooked)
  • 1 can (about 15 ounces) white beans, rinsed and drained (the small white beans)
  • 1/3 cup crumbled feta cheese
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat the oven to 400°F.

  • Step 2: Grease a 2-quart casserole.

  • Step 3: In the casserole dish, stir together the condensed soup, chicken broth, tomatoes with their juice, artichokes, mushrooms, rice and beans. Cover the casserole.

  • Step 4: Bake for 40 minutes or until the rice is tender. Stir the rice mixture. Let stand for 5 minutes.

  • Step 5: Sprinkle with the cheese before serving.

We hope you enjoy this recipe!

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