Rinse the rice: Put the rice in a fine-mesh strainer and rinse under cold water until the water runs mostly clear. This removes excess starch and helps prevent gumminess.

Mix the base: In a medium pot or deep skillet, whisk together the condensed soup and 1 3/4 cups of your chosen liquid. Add salt, pepper, garlic powder, and onion powder. Stir in the butter.

Add the rice: Stir the rinsed rice into the pot. Make sure all grains are submerged and evenly coated with the creamy mixture.

Bring to a simmer: Set the heat to medium and bring the mixture just to a gentle simmer. Stir once to loosen any rice from the bottom.

Cover and cook: Reduce heat to low, cover tightly, and cook for 15–18 minutes, or until most liquid is absorbed and the rice is tender. Avoid lifting the lid too often—steam is your friend here.

Add extras: If using frozen veggies or cooked protein, gently fold them in during the last 3–5 minutes of cooking so they heat through without overcooking. If the mixture looks too thick, splash in the remaining 1/4 cup liquid.

Finish with cheese: Turn off the heat and stir in shredded cheese if using. Let it rest, covered, for 3–5 minutes to set and thicken slightly.

Taste and adjust: Add more salt and pepper if needed. Finish with chopped parsley or chives for a fresh touch.

Serve: Spoon into bowls and enjoy as a creamy side or a full meal.