01 -
In a large saucepan, whisk together the condensed cream of chicken soup and chicken broth. Set the pan over medium-high heat and cook, stirring frequently, until the mixture begins to simmer.
02 -
Stir in the uncooked instant rice, grated Parmesan cheese, and black pepper. Mix until all ingredients are evenly incorporated.
03 -
Cover the saucepan with a tight-fitting lid and remove from heat. Allow the rice to stand for 5 to 8 minutes, until most of the liquid is absorbed and rice is tender.
04 -
Fluff the rice lightly with a fork and serve hot.