Ingredients:
1 (10 3/4 ounce) cans cream of celery soup
1 1/2 cups chicken broth
1/2 teaspoon dried dill weed
1 1/2 cups instant rice
Directions:
In a saucepan whisk together the soup, broth and dill weed. Bring to a boil.
Stir in the rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork and serve.
Servings: 4
Time preparation: 5 min.
Time total: 15 min.