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This Recipe is Just Like the One My Mama Used to Make—And the Best Part? It Only Takes 5 Minutes!
There’s something truly special about a recipe that brings back memories of family, home-cooked meals, and the warm embrace of a mother’s love. For me, this dish is just like the one my mama used to make. It’s a comfort food classic that never fails to hit the spot. The best part? It takes only 5 minutes to prepare, making it the ultimate quick and easy solution when you’re craving something familiar and delicious.
This recipe is perfect for busy nights when you need a flavorful meal or side dish but don’t have the time to spend hours in the kitchen. You’ll love how simple it is—and just like Mama’s, it’s packed with flavor that’ll leave everyone at the table asking for seconds.
Ingredients You’ll Need:
- 1 can of condensed cream of mushroom soup (or your favorite cream-based soup)
- 2 cups cooked rice (white, brown, or even cauliflower rice for a low-carb option)
- 1 cup frozen peas and carrots (or any frozen mixed veggies you have on hand)
- 1 tablespoon butter (optional for extra richness)
- Salt and pepper to taste
- A pinch of garlic powder (optional, but adds a nice touch)
Instructions:
- Heat up the soup: In a large saucepan, heat the condensed cream of mushroom soup over medium heat. You can add a splash of water or milk to make it creamier, but it’s totally optional. Stir occasionally as it warms up, allowing the flavors to meld together.
- Add the veggies: Once the soup is heated through, stir in the frozen peas and carrots (or your preferred mix of veggies). The frozen veggies will heat up quickly and add a nice texture and burst of color to the dish.
- Combine the rice: Add in the cooked rice, stirring until everything is evenly mixed and heated through. The rice will soak up the creamy goodness of the soup, making it flavorful and satisfying.
- Finish it off: For an extra rich touch, add a tablespoon o
