• 2 c long grain rice
  • 3½ c water (to cook rice)
  • 1 Tbsp butter
  • 4 c water
  • 1 c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
  • 1 c fresh asparagus, chopped
  • 16 oz 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 Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss) in a saucepan, stir. Bring to a slow boil, add asparagus and simmer for 3-4 minutes then add cheese. Stir until cheese is melted, remove from heat. Combine rice and 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

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