Ever since I had Sarabeth’s risotto, I have been hooked. It was easier to make than you would think, and the results were incredible!
We grew up eating what Evan has labeled, “poor man’s risotto.” We called it chicken n rice, which is funny since there really isn’t any chicken in it. Our mom makes it the best, and so when she was making it the other night, I knew I needed to finally learn the recipe for myself. It’s cheap and easy, and perfect for a rainy evening.
You start by combining 3 small cans of cream of chicken soup, 3 small cans of water, and one box of chicken broth. Bring to a boil.
You then add in 1.5 cans of rice, reduce heat to a simmer (medium low), stir and cover.
Cook for about 30 minutes. You may want to check half way through to give it a little stir to make sure nothing is sticking. If you are running low on liquid, you can simply add a little extra chicken broth.
Once most of the liquid is absorbed you are ready to serve. We add a bag of peas and a little shredded parmesan cheese. Finish with salt and pepper to taste.