Description Edit

Ingredients Edit

1 1/2 cups finely chopped celery 1 (10 3/4 ounce) can low-fat cream of Mushroom soup 1 1/4 cups water 2 cups Minute rice 1 teaspoon dried parsley flakes 1/2 cup nonfat sour cream

Directions Edit

  1. Spray large skillet with butter-flavored cooking spray, saute meat and celery for 8 to 10 minutes.
  2. Stir in soup and water.
  3. Add uncooked rice and parsley flakes.
  4. Mix well to combine.
  5. Lower heat, cover and simmer for 6 to 8 minutes or until rice is tender, stirring occasionally.
  6. Stir in sour cream.
  7. Continue simmering for 2 to 3 minutes, stirring occasionally.

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