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Rice, Cajun (D/P/M, TNT)
Source: Self
Serves: 8 to 12

1 lb. white rice
1 lb. soy crumbles (I used the box of Boca crumbles - all three packages)
1 can cream of mushroom soup
1 can cream of celery soup
1 can French onion soup (or package mix reconstituted to equal one can)
2 cans water
1 tablespoon Cajun seasoning (or paprika, garlic powder, cayenne to taste)
1/4 cup dried onion flakes
1 chopped bell pepper
2 stalks celery chopped

Mix all ingredients in a large bowl. Pour into a greased Pyrex or baking pan about 11"x13" or larger. Make sure there is enough room for the rice to expand. Cover tightly with foil and bake for 70 minutes or until rice is tender and liquid is absorbed.

Poster's Notes:
This is a great dish for a crowd. It can be made in advance and reheated. This can be dairy or pareve depending on the type of soup mixes used. Actually, if pareve soup is used, ground meat can be substituted for the soy crumbles.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A