Nutrition Facts

Serving Size
1/2 CUP (#8 SCOOP)
Amount Per Serving
Calories 119
% Daily Value
Total Fat 0.9g
Saturated Fat 0.1g
Cholesterol 0mg
Sodium 52mg
Total Carbohydrate 25g
Dietary Fiber 1.3g
Protein 2.7g
Vitamin A 3%
Vitamin C 12%
Calcium 2%
Iron 3%

Child Nutritional Content

  • mma: 0.0oz
  • grain: 1.0oz
  • totalVegetable: 0.125c
  • darkGreen: 0.0c
  • redOrange: 0.0c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.125c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

95 min.

Serving & Size

1/2 CUP (#8 SCOOP)

Add To Pantry

A new take on Spanish rice that’s perfect for picky kids. Easily combine brown rice with onions, green peppers, Campbell’s Healthy Request® Tomato Soup, Swanson® Unsalted Chicken Broth, garlic and ground pepper.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Campbell's® Healthy Request® Condensed Tomato Soup
50 oz.
Swanson® Unsalted Chicken Broth
brown rice 6.25 lb. 15 1/2  cups
onion 1.5 lb. 1 1/2  qt.
green pepper 21 oz. qt.
water gallons
garlic 1.25 oz. 0 1/4  cups
ground red pepper 0.5 oz. tbsp.
1. In each of three baking pans (12x20x2) evenly divide rice, onions and green peppers.
2. Mix Campbell's® Healthy Request® Condensed Tomato Soup, Swanson® Unsalted Chicken Broth , water, garlic and red pepper. Pour 3 quarts soup mixture into each pan. Cover.

3. Bake at 350º F until chicken reaches safe cooking temperature.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

Bake 30 minutes more or until rice is tender and most of liquid is absorbed.

CCP: Hold for hot service at 140°F or higher until needed

5. To Serve, using a #8 scoop, portion 1/2 cup into side serving dish or plate. Serve immediately.

Recipe Tip

  1. This recipe meets Partnership for a Healthier criteria for overall cafeteria and general menu offerings (a la carte side dishes).

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