Kittencal'S Creamy Parmesan Oven-Baked Rice - cooking recipe

Ingredients

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)

Preparation

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