Baked Rice with Rosemary

I love this dish because it comes together quickly, and it's incredibly tasty.

Leftovers make a fantastic lunch.

Read on for all the details.

1 1/2 cups uncooked rice (I like to use Basmati rice)

one can Cream of Chicken soup

water

1 tsp. salt

1 1/2 tablespoon fresh rosemary, minced finely (use 1 1/2 TEASPOONS for dried rosemary)

NOTE: Using fresh rosemary really makes a huge difference in this dish. Yeah, dried works... but if you can find fresh, it's worth the trouble.)

1 cup Parmesan cheese

cooking spray

Preheat the oven to 350.

Spray your baking dish with cooking spray.

Pour the 1 1/2 cups of uncooked rice into the dish.

Mix the Cream of Chicken with enough water to make a total of THREE cups of liquid, then add salt and rosemary and stir.

Pour liquid onto the rice, and stir till the rice and liquid are fully mixed together.

Spread the parmesan cheese on top.

Cover the dish with foil, and place in the (already preheated) oven for 1 hour. (Oven temperatures differ -- remove foil to make sure the rice is fully cooked. The dish may need to bake for another 10 minutes or so.)

Remove from the oven, and let the dish sit on the counter -- still covered with foil -- for at least 10 minutes.

Remove the foil, and serve.

Three reasons: it comes together quickly -- so is a great recipe for when I'm trying to put dinner together quickly.

While it bakes, I can make the rest of the meal.

I serve it directly from the baking dish, and it tastes delicious! Leftovers make a wonderful lunch the following day.

Enjoy!