Recipe Wednesday - Cheesey Rice

Remember the beer cheese soup I mentioned here?

I save the extra soup and 1-3 days later I use that soup to make a really good cheesey rice and will serve it with meatloaf.

Ingredients
2 cups cooked white rice (You can use instant, long grain, the steam bags you heat in the microwave, whatever you have or like)
¾ cup reheated Beer Cheese Soup
¼ cup shredded cheddar cheese
¼ teaspoon kosher salt
chopped fresh parsley

Directions
Mix hot rice and beer cheese soup. Stir in shredded cheese, kosher salt and fresh parsley. Serve.