Roasted Red Pepper Rice

The last few weeks since our vacation have been chaotic. And I’m looking at our calendar now, and it’s not going to slow down anytime soon. Today was a nice break though. I took a break from doing lots of housework while my oldest was at daycare. Spent the day playing with my baby girl, catching up on Christmas baking shows.

This extra time gave me the opportunity to make one of my favourite rice dishes. It’s packed with flavour and lots of vegetables for some great nutrients. And let me tell you this dish is very easy. What makes it so easy is my little secret. Yes I have a secret ingredients that makes this dish fast and super flavourful! Are you ready? I can’t believe I’m telling you all this. It’s Campbell’s Condensed Roasted Red Pepper Soup! That’s right condensed soup takes this dish to the next level and allows lots of flavour to be packed into one dish with minimal time.

Roasted red peppers are a delicious vegetable that gets sweeter with roasting. I add in to really enhance the roasted red pepper taste. You can make your own or easily buy it jarred. That’s what I usually do.

Whenever I make this, my Husband always praises me. My toddler approves and I learned last night my baby girl does too. It’s truly delicious! And can be paired with a variety of different meats. My go to is Roasted Garlic and Herb Chicken Breasts.

Roasted Red Pepper Rice

Prep Time: 10 minutes

Cook time: 30 minutes


  • 1 yellow onion
  • 1 leek
  • 4 white mushroom
  • 1 red pepper
  • 3 roasted red peppers
  • 2 cloves of garlic
  • 2 tbsp olive oil
  • 1 can Campbell’s Condensed Roasted Red Pepper Tomato Soup
  • 3/4 cup of brown rice (you can sub couscous or quinoa)
  • 3/4 chicken broth
  • 2 cups of raw spinach
  • Salt to taste


  1. Finely chop onion, mushrooms and leek. Sauté in pan with olive oil for 5 minutes till translucent.
  2. Add chopped red pepper and roasted red pepper. Sauté another 3 minutes till the raw red pepper loses its vibrant red colour.
  3. Add garlic and cook another minute.
  4. Add in condensed soup and broth. Bring to a boil, boil for 3-5 minutes.
  5. Stir in rice, leave on simmer for 5 minutes. If you use not fast cooking rice, or quinoa you will need to cook it for longer.
  6. Once the rice is cooked, stir in spinach and salt to taste. There is salt in the condensed soup so you won’t need much.

There you go! A delicious, flavour packed dish that will make everyone happy! Sometimes I add in cooked sausage to make this dish complete.

Enjoy! Tag me in your pics if you try this recipe!


Jaclyn Yvonne

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