Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 12 to 14 Servings
I can’t count how many times I’ve made this Jailhouse Rice! This is a family favorite. It is a complete meal! Perfect to serve pretty much any time of the day! Try it out!
2 14.5-ounce cans of chicken broth
1 large onion, finely diced
2 c long-grain white rice
2 c finely diced celery
1 tsp garlic powder
1 tsp salt
1 tsp pepper
1 pound sausage (I use ‘Hot’)
1 10.5-ounces can of cream of onion soup
1 10.5-ounces can of cream of celery soup
1-pound lean ground beef
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray to a 13×9-inch baking dish.
Place a large skillet on the stove and turn the heat to medium-high.
Add the sausage and garlic into the hot skillet, then cook for a few minutes until crumbly and brown. Season with salt and pepper.
Add celery and onion, then sauté for a few minutes until soft and translucent.
In a mixing bowl, add the soups and broth and stir until well blended.
Pour the soup mixture into the skillet, then scrape the bottom to get the browned bits. Stir everything until well blended.
Add the rice, then stir until well blended. Remove from the heat.
Transfer the mixture to the prepared baking dish and spread it evenly. Cover the baking dish with foil.
Place the baking dish inside the preheated oven and bake the Jailhouse Rice for about an hour.
Remove from the oven and allow it to cool at room temperature for about 15 minutes.
Fluff the rice with a fork when warm enough to handle.
Serve and enjoy!
It’s important to use uncooked rice for this recipe.
Make sure to use condensed soup.
Also, make sure to cover the baking dish tightly with foil.