Souper Rice
A creamy five-ingredient rice side made with cream of chicken soup, chicken broth, instant white rice and Parmesan, cooked off the heat under a lid.
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Ingredients
- 1 can cream of chicken soup 10.5 ounces
- 1 1/2 cups chicken broth
- 1 1/2 cups instant white rice uncooked; do not substitute regular long-grain rice in this method
- 1/4 cup Parmesan cheese grated; freshly grated or from a can
- 1 dash black pepper freshly ground
Instructions
- Heat the cream of chicken soup and chicken broth in a saucepan over medium-high heat until the mixture comes to a boil.
- Stir in the uncooked instant white rice, grated Parmesan and black pepper.
- Cover the saucepan and remove it from the heat. Let stand for 5 to 8 minutes, until the rice is cooked and most of the liquid is absorbed.
Notes
The cook time includes the 5 to 8 minutes the covered pan stands off the heat. Use instant white rice only.
Nutrition
Serving: 1servingCalories: 237kcalCarbohydrates: 36.6gProtein: 7.4gFat: 6.2gSodium: 846mgFiber: 0.5gSugar: 0.6g
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