Salmon Rice Bake

• 3 cups water
• 1 1/2 cups grated carrots
• 1 cup finely chopped onion
• 2 teaspoons chicken bouillon powder
• 1 cup small broccoli floret
• 2 1/4 cups instant rice, uncooked
• 10 ounces condensed cream of mushroom soup (284 mL)
• 7 1/2 ounces canned pink salmon, drained and broken up (213 g)
• paprika, sprinkle (optional)

1. Combine water, carrot, onion and bouillon powder in a large saucepan. cover and cook until onion is almost tender.
2. Add broccoli. Cook for 4 minutes. Do not drain.
3. Stir in rice. Cover and let stand for 5 minutes.
4. Add soup and salmon. Stir to mix well. Turn into greased 2 qt (2L) casserole dish.
5. Sprinkle with paprika if desired (or shredded cheddar!). Cover and bake at 350F for 30 minutes.

water, carrots, onion, chicken bouillon powder, broccoli floret, instant rice, mushroom soup, pink salmon, paprika

Taken from www.food.com/recipe/salmon-rice-bake-359249 (may not work)