Ratatouille-Topped Creamy Rice Recipe

Name: Ratatouille-Topped Creamy Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 can Campbell's® Condensed Cream of Cauliflower Soup; 1 1/2 cups water; 3/4 cup instant white rice (8-10 minute variety); 1/2 tsp salt; 2 tbsp olive oil; 1 onion, diced; 1 yellow bell pepper, coarsely chopped; 1 red pepper, coarsely chopped; 1 zucchini, coarsely chopped; 1 cup cherry tomatoes, halved; 3 cloves garlic, minced; 2 tsp fresh thyme leaves; 1/4 cup crumbled feta cheese

Ingredients

1 can Campbell's® Condensed Cream of Cauliflower Soup
1 1/2 cups water
3/4 cup instant white rice (8-10 minute variety)
1/2 tsp salt
2 tbsp olive oil
1 onion, diced
1 yellow bell pepper, coarsely chopped
1 red pepper, coarsely chopped
1 zucchini, coarsely chopped
1 cup cherry tomatoes, halved
3 cloves garlic, minced
2 tsp fresh thyme leaves
1/4 cup crumbled feta cheese

	PREP TIME 10m	COOK TIME 15m	TOTAL TIME 25m
YIELD 4 servings

Instructions

Bring the soup, water, rice and ¼ tsp of the salt to boil in a saucepan, stirring often; reduce heat, cover and simmer until tender, 10 minutes.
Remove from heat; let stand, covered until liquid is absorbed, 5 minutes.
Meanwhile, heat the oil in a large skillet over medium-high heat.
Cook the onion for 3 minutes, stirring occasionally.
Add peppers, zucchini and remaining ¼ tsp salt to pan; cook, stirring occasionally, until tender-crisp, about 5 minutes.
Add tomatoes, garlic and thyme; cook, stirring for 1 minute.
Transfer rice mixture to serving platter or divide into 4 bowls.
Top with veggies; sprinkle with feta.