Print PDF of recipe here.
Makes 4 servings (I had to double, and there’s just a smidge left)
1-3/4 cups of Swanson chicken broth (of course, your favorite brand will do just fine)
3/4 cup uncooked regular long-grain white rice
Heat broth in a 2 quart saucepan over medium-high heat to a boil. Stir in rice. Reduce heat to low. Cover and cook for 20 minutes or until the rice is tender.
*For an interesting twist, stir in 1/2 cup grated Parmesan cheese before serving. Serve with additional cheese.