Not so much retro except for the fact it is very like the dirty rice of my youth (except much easier) and uses canned soup. I made this in my Sunday cooking spree and it went over enormously well. It reheats fabulously. I have made dozens of different dirty rice recipes and haven’t ever hit on one worth making a second time, until now.
1 lb white long grain rice
1 lb soy crumbles (like the Boca crumbles) Actually equiv. to 1 lb ground beef
1 can cream of mushroom soup
1 can cream of celery soup
1 can French onion soup
2 cans water
1 tbs Old Bay (or Cajun spice blend)
1 tsp cayenne pepper (you may want to skip if you are using Cajun spices)
1 chopped bell pepper
2 stalks chopped celery
Preheat oven to 350 degrees. Spray 11 x13 pan with Pam/nonstick spray. Mix rice, soups and crumbles, bell pepper, celery and spices in pan. Mix in water. (ok you can mix it in a bowl and then dump it in the pan, but I am all about less dishes.) Cover tightly with foil and bake for 70 minutes or until rice is tender.