Souper Rice

10.75-ounce can cream of chicken soup

▢ 1 ½ cups chicken broth or stock

▢ 1 ½ cups uncooked instant rice

▢ ¼ cup grated Parmesan cheese (freshly grated or from a can)

▢ pinch of black pepper

Instructions

In a large saucepan, whisk together the cream of chicken soup and chicken broth and heat over medium-high heat, stirring often, until it begins to simmer.

Stir in the uncooked instant rice, Parmesan cheese, and pepper. Cover the pan with a lid and remove from heat.

Let the pan stand covered for 5 to 8 minutes, until rice is tender and most of the liquid is absorbed. Serve hot.

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