Ingredients
2
tablespoons butter or margarine
1/2
cup chopped onion
1
jar (4.5 oz) sliced mushrooms, drained
2
cups uncooked instant white rice
1
teaspoon garlic powder
1/4
teaspoon pepper
3 1/2
cups Progresso™ chicken broth (from 32-oz carton)
1/3
cup whipping cream or half-and-half
1/3
cup grated Parmesan cheese
1
tablespoon grated Parmesan cheese, if desired
Preparation
Melt butter in large skillet over medium-high heat. Add onion and mushrooms; cook and stir 3 minutes. Add rice, garlic powder and pepper; cook 2 minutes.
Stir in 1 can of the broth; cook 4 minutes, stirring constantly. Gradually stir in remaining can of broth; cook 7 minutes or until liquid is almost absorbed, stirring frequently.
Stir in whipping cream. Remove from heat. Stir in 1/3 cup cheese. Spoon into serving dish; sprinkle with 1 tablespoon cheese.
