2 tablespoons butter or margarine
½ cup chopped onion
1 (4.5 ounce) jar sliced mushrooms, drained
2 cups uncooked instant white rice
1-teaspoon garlic powder
¼ teaspoon pepper
2 (14 ½ ounce) cans chicken broth
1/3 cup whipping cream or half-and-half
1/3 cup grated Parmesan cheese
1 tablespoon grated Parmesan cheese, if desired

1. Melt butter in a large skillet over medium-high heat. Add onion and mushrooms; cook and stir for 3 minutes, Add rice, garlic powder and pepper; cook 2 minutes.

2. Stir in 1 can of broth; cook 4 minutes, stirring constantly. Gradually stir in remaining can of broth and cook for 7 minutes or until liquid is almost absorbed, stirring frequently.
3. Stir in whipping cream. Remove from heat. Stir in 1/3-cup cheese. Spoon into serving dish; sprinkle with 1-tablespoon cheese.

Serves 8