Ingredients
π₯ 1 cup long grain white rice (uncooked)
π₯ 2 cups chicken broth
π₯ 1 cup milk or heavy cream
π₯ Β½ cup shredded cheese (cheddar, mozzarella, or Colby Jack)
π₯ 1 can (10.5 oz) cream of chicken soup
Instructions
π¨βπ³ Rinse the rice under cold water in a fine-mesh strainer to remove excess starch.
π¨βπ³ Bring 2 cups of chicken broth to a boil over medium-high heat.
π¨βπ³ Add the uncooked rice to the boiling broth and reduce the heat to low. Cover the pot and simmer for about 18β20 minutes, or until the rice is tender and the liquid has been absorbed.
π¨βπ³ While the rice is cooking, warm the cream of chicken soup in a separate saucepan or microwave until itβs hot but not boiling.
π¨βπ³ Once the rice is cooked, stir in the milk or heavy cream and the shredded cheese.
π¨βπ³ Continue to stir until the cheese has fully melted and the mixture is smooth and creamy.
π¨βπ³ Remove the pot from heat and let the dish rest for a few minutes to thicken slightly.
π¨βπ³ Serve immediately or transfer to individual containers for meal prep storage.
Notes
This dish reheats beautifully and can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 35
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 440
- Sugar: 5
- Sodium: 720
- Fat: 20
- Carbohydrates: 38
- Fiber: 3
- Protein: 30