1-Rinse 1 cup of long-grain or basmati rice under cold water until the water runs clear. Drain well and set aside.

2-In a medium saucepan, combine one 10.75-ounce can of cream-based soup and one 14.5-ounce can of chicken broth.

3-Whisk the soup and broth together until well combined and smooth.

4-Add the rinsed rice to the saucepan and stir gently to combine with the liquid mixture.

5-Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally.

6-Once boiling, reduce the heat to low to maintain a gentle simmer.

7-Cover the saucepan with a tight-fitting lid to trap the steam.

8-Cook for 10-12 minutes, or until the rice is tender and has absorbed most of the liquid.

9-Remove from heat and let it stand covered for 5 minutes. This allows the rice to finish cooking and the flavors to meld.

10-Remove the lid and fluff the rice gently with a fork before serving.