Risotto’s quick and easy (and just as creamy) cousin!
If you’re low on ingredients and time, this recipe’s got you covered! In less than 15 minutes, you can whip up a creamy, cheesy rice dish that rivals even the fanciest risottos. Souper rice utilizes instant rice, cream of chicken soup, and Parmesan cheese to create a savory side dish that will impress your guests and satisfy your cravings. Whether you’re a hardworking student or a busy parent (or both!), this recipe is perfect for hectic weeknights when you’re lacking inspiration but in the mood for something truly comforting. I know that’s one of the reasons it has become part of my culinary repertoire! Some people hate on instant rice and canned soup, but this dish is more than the sum of its parts. Plus, there’s a huge difference in taste between the cheapest canned soup brand and something more elevated and gourmet. Shop around until you find your preferred soup brand!
Seasoned to perfection, this creamy concoction is not only super easy but also a testament to how cutting corners doesn’t always lead to less impressive results.
What is instant rice?
Instant rice is precooked and then dehydrated, making it quicker to prepare and giving it a longer shelf life. It was first invented in the early 1930s, but the version that became widely popular was introduced by General Foods in the 1940s under the brand name “Minute Rice.” Today, it’s a popular food in many people’s pantries and can be made into a variety of different dishes. While it’s not a top choice as far as quality goes, I acknowledge how helpful it is for busy beavers who need something quick in a pinch.
How do I store leftovers?
Since this is such a quick meal to begin with, I recommend eating it as fresh as possible for the best quality. However, you can store leftovers in an airtight container in the fridge for 2-3 days. When reheating the rice the next day, you might want to add a little extra broth to bring it back to its creamy consistency. I don’t recommend freezing, as this will affect the texture of the rice.
Serving suggestions
Adding veggies and your favorite protein can be a fun way to jazz up your souper rice. I like topping my bowl with Shaved Brussels Sprouts and Steamed Cauliflower, but you can also add carrots, peas, asparagus, chopped tomatoes, and other vegetables. As for a protein, this rice goes well with everything from fish to Braised Beef Short Ribs. Baked Chicken Parmesan would also make a delightful pairing.
Ingredients
- 1 can cream of chicken soup unsalted
- 2 cups low-sodium chicken broth
- 2 cups instant white rice
- 1/4 cup grated Parmesan cheese
- 1 pinch freshly ground black pepper
- 1 teaspoon finely chopped fresh sage or 1/2 teaspoon dried sage
Instructions
- In a medium saucepan, combine the cream of chicken soup and chicken broth. Heat the mixture over medium-high heat until it begins to boil.
- Stir in the instant white rice, grated Parmesan cheese, freshly ground black pepper, and sage.
- Cover the saucepan and remove it from heat. Let it stand for 6-8 minutes until the rice is tender and most of the liquid is absorbed.
- Fluff the rice with a fork and serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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