Brussels Sprouts And Rice

1. 1

   In a 12-inch skillet over medium heat, heat undiluted soup, milk, 1 cup water, butter or margarine, salt and caraway seed to boiling, stirring occasionally.

2. 2

   Stir in rice.

3. 3

   Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.

4. 4

   Stir in sprouts; cover and continue to cook 15 minutes or until rice and sprouts are tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.