2 c. cold water
1 c. long grain rice
1 can condensed cream of chicken soup
1/2 can hot water
salt and pepper to taste

Combine cold water and rice in medium size pan. Bring to a rapid boil. Reduce heat; cover tightly. Cook rice on low heat for 14 minutes. (Do not lift lid during this time.) When rice is done, add can of soup, stirring into rice, 1/4 can at a time. Add 1/2 can "hot" water. Cook on low heat for 3 to 5 more minutes. Serve.

Excellent with chicken or pork.