Ingredients
2 cans (14-1/2 ounces each) chicken broth1 cup uncooked long grain rice1/4 teaspoon salt1/8 teaspoon garlic powder1/4 cup grated Parmesan cheese2 teaspoons minced fresh parsley
Preparation
In a large saucepan, heat 2 cups broth, reserving remainder, over medium heat. Bring to a boil; stir in rice, salt and garlic powder. Reduce heat; simmer, covered, until most of the liquid is absorbed, about 20 minutes.
Stir in Parmesan cheese. Add reserved broth, 2 tablespoons at a time, stirring constantly, until liquid is absorbed after each addition. Cook just until creamy and rice is almost tender, 5-10 minutes. Stir in parsley. Serve immediately.
