Lynn's Baked Rice

My dear high school friend Kelli shared this recipe on Facebook and now I am passing it on. This is the perfect thing to make when on a week night when you are thinking "what the hell am I going to have with ....". You no longer want to stand by the stove and just need something to go with whatever entree you have prepared. It goes with everything.

The reason this recipe is called Lynn's Baked Rice instead of Kelli is because it was her Mom Lynn's recipe.  I loved Kelli's Mom, she could always make you laugh with her delivery of a sarcastic jab and she always let me hang out there. Lynn passed away far too young of cancer. The last time I saw her was when I was struggling to managed my kids aged 1 and 2 at the time, in a MacDonald's. I didn't have a lot of time to stop and talk and now I wished I had.  So Lynn lives on in my kitchen quite often on those exhausted Wednesday oh dear God I have to cook again nights.

2 cups long grain rice (white)
3 cups of water
1 can mushrooms with liquid
1 green pepper diced
1 pkg onion soup mix
1/2 cup oil
1/4 cup soy sauce

Combine in a covered dutch oven and bake for 1 hour at 350.

See EASY as that.  The real key, don't mess with it. cover it set the timer and don't go back until the hour is up.

I had to take a picture from my friend Kelli to post.  It gets eaten so fast at my house that I can never seem to get any pictures.