Heat the soup and broth in a 2-quart saucepan over medium-high heat to a boil.
Stir the rice, cheese, and pepper into the saucepan. Cover the pan and remove from heat.
Let stand for 5-8 minutes, until rice is cook and most of the liquid is absorbed.
This recipe is specifically made for Instant White Rice. Using any other kind of rice will not work with this particular recipe. You can use any can of condensed cream soup that you enjoy. Cream of chicken, mushroom, celery, or broccoli all works fine.I used parmesan cheese, but you can use any cheese that you prefer.