Preheat oven to 350F.
In a heavy-bottomed ovenproof pot over moderate heat, melt butter until foamy and saute onion, pepper, and mushrooms until softened and aromatic, about 8 to 10 minutes. Stir in soup, cream, and spices. Add cooked rice, stirring to combine, and transfer to preheated oven. Bake until soup and cream are absorbed and the rice thickens, and 40 to 50 minutes. Season with salt and pepper.
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|Serving Size: 1 Serving (187g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 406 (89%)|
|Amt Per Serving||% DV|
|Total Fat 45.1g||60 %|
|Saturated Fat 27.2g||136 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 118.8mg||37 %|
|Sodium 384.9mg||13 %|
|Potassium 227.4mg||6 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 10.4g|
|Protein 3.9g||6 %|
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Calories per serving: 455
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