Cheesy Asparagus and Rice
- 2 cups long grain rice
- 3½ cups water (to cook rice)
- 1 tablespoon butter
- 4 cups water
- 1 cup Shirley J Universal Cream Soup & Sauce Mix
- 1 cup fresh asparagus, chopped
- 16 ounces processed American cheese
In a stockpot, combine rice, water, and butter and bring to a boil. Turn heat to low and cover for about 15 minutes. While rice is cooking, combine, water and sauce mix in a sauce pan, stir. Bring to a slow boil, simmer for 3-4 minutes then add asparagus and cheese. Stir until cheese is melted, remove from heat. Add asparagus mixture to fully cooked rice. Cover and let stand for five minutes. Stir gently and serve.
This recipe can be made gluten-free by using Shirley J Gluten-Free Cream Soup & Sauce Mix.