- 1 295g can Campbell's Condensed Cream of Chicken Soup
- 1 tin of kidney beans, including juice
- 1 tin of sweetcorn
- 250g basmati rice
- 1 large onion, chopped
- Knob of butter
- Salt and pepper
- 1/2 a head of broccoli, cut into florets
Step 1In a saucepan, whisk together the Campbell's Condensed Cream of Chicken Soup with 250-300ml of water, stirring in the kidney beans and sweetcorn along with the juices from each tin.
Step 2Bring to a simmer, before stirring in the rice and onions.
Step 3Cover the pan with a lid and gently simmer for five minutes. Add the broccoli and simmer for a further 10-15 minutes, or until the rice is tender and has absorbed the cooking liquid. Should the rice absorb the liquid too early, simply loosen with a little more water and continue to cook until tender.
Step 4Season with salt and pepper.