Kittencal'S Creamy Parmesan Oven-Baked Rice

• 3 tablespoons oil (or as needed to cover bottom of the saucepan can use butter or half of each)
• 1 medium onion, finely chopped
• 3 garlic cloves, chopped (can use more)
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 1 1/2 cups water
• 1 cup milk
• 1/2 cup grated parmesan cheese (more to mix in after cooking if desired)
• 1 cup uncooked long grain white rice
• 1/2 teaspoon fresh ground black pepper (or to taste)
• salt (optional and to taste)

1. Set oven to 400 degrees F (or 350 degrees F for air-convection oven).
2. Set oven rack to second-lowest position.
3. Heat oil in a medium oven-proof saucepan over medium-high heat; add in onion and saute until softened (about 4 minutes).
4. Add in garlic; cook stirring for about 2-3 minutes.
5. Add in the next 5 ingredients; stir over medium heat until smooth and bubbly.
6. Mix in the rice, then season with black pepper and salt.
7. Cover with a tight-fitting lid.
8. Bake for 30 minutes.
9. Remove from oven and stir the mixture ( the saucepan will be hot so handle carefully holding with a tea towel).
10. Return to oven and continue baking uncovered for another 10-15 minutes or until the rice is soft.
11. You may mix in more Parmesan cheese if desired.
12. The rice is best if served immediately.

oil, onion, garlic, cream of mushroom soup, water, milk, parmesan cheese, long grain white rice, fresh ground black pepper, salt

Taken from www.food.com/recipe/kittencals-creamy-parmesan-oven-baked-rice-357982 (may not work)