I had been contemplating Campbell’s condensed soups and their past and present role in America’s quest for quick and affordable meal time solutions. While poking around one of my favorite Seattle thrift stores last week, I found a vintage 1972 copy of A Campbell Cookbook: Cooking with Soup. Many of the recipes made me chuckle. Others, such as He-Man Spanish Rice, caught my eye.
I rarely use condensed soups in my cooking, but this recipe called for basic ingredients one of which was Campbell’s condensed tomato soup. Wondering if the kids might like this one dish skillet dinner, I purchased the necessary items. My supplies lasted one day.
While driving Will to lacrosse, I asked him if he’d eat last night’s leftovers. He offered a lackluster “okay.” I then offered Dinner Option #2–He-Man Spanish Rice. Before he even knew what was in my quick dinner, he smiled and said, “Hey, Sure!”
At home, I put my large Le Creuset skillet on the stove and got to work. Within fifiteen minutes, my He-Man dinner was cooked and ready to serve. My 14 year old daughter tried hers first. Funnily enough, she offered only a wide eyed “MMMMMM….” between bites.
When Will got home, he bellied up for his allotment and loved it, polishing off two large bowls in the process. After his last scoop, I declared dinner done and sent my He Man off to do his homework!
He-Man Spanish Rice
From: A Campbell Cookbook, Cooking with Soup, 1972
1 pound ground beef
1/2 cup chopped red or green pepper
1/2 cup chopped onion
1 large garlic clove, minced
1 can (10 3/4 ounces) condensed tomato soup
1 1/2 cups water
1 1/2 cups quick cooking rice, uncooked
1 tablespoon Worcestershire
1/2 teaspoon salt
generous dash pepper
In a large skillet cook beef, chopped pepper, and onion with garlic until vegetables are tender, stirring occasionally. Add remaining ingredients. Cover and cook over low heat for 10 minutes or until the liquid is absorbed. Serves 4.