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.
