- 1 cup uncooked regular long-grain white rice
- 1 clove garlic, minced
- 3 1/2 cups Swanson® Chicken Broth, or more as needed
- 1 tablespoon grated Parmesan cheese
- 1 dash ground black pepper
- Cook rice and garlic in medium nonstick saucepan 2 minutes, stirring. Add 1/2 cup broth and cook until broth is absorbed.
- Add remaining broth, 1/2 cup at a time, stirring until broth is absorbed before adding more broth. Cook until rice is done and creamy. Add cheese and pepper. Serve immediately.