Ingredients

• 3 tablespoons oil (or as needed to cover bottom of the saucepan can use butter or half of each)
• 1 medium onion, finely chopped
• 3 garlic cloves, chopped (can use more)
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 1 1/2 cups water
• 1 cup milk
• 1/2 cup grated parmesan cheese (more to mix in after cooking if desired)
• 1 cup uncooked long grain white rice
• 1/2 teaspoon fresh ground black pepper (or to taste)
• salt (optional and to taste)

Instructions

1. Set oven to 400 degrees F (or 350 degrees F for air-convection oven).

2. Set oven rack to second-lowest position.

3. Heat oil in a medium oven-proof saucepan over medium-high heat; add in onion and saute until softened (about 4 minutes).

4. Add in garlic; cook stirring for about 2-3 minutes.

5. Add in the next 5 ingredients; stir over medium heat until smooth and bubbly.

6. Mix in the rice, then season with black pepper and salt.

7. Cover with a tight-fitting lid.

8. Bake for 30 minutes.

9. Remove from oven and stir the mixture ( the saucepan will be hot so handle carefully holding with a tea towel).

10. Return to oven and continue baking uncovered for another 10-15 minutes or until the rice is soft.

11. You may mix in more Parmesan cheese if desired.

12. The rice is best if served immediately.