It’s easy, and it was a wonderful addition to this cut of meat.
We often cook more food than we need to purposely have some for lunches and weekends. The problem with leftovers is they sit in the back of the fridge, alone. Forgotten. You open the fridge, hungry, looking for a tasty addition to a meal, a delightful snack. That leftover cheese soup is not calling your name. (Well, it’s not calling MY name.)
While the cheese soup on its own would be fine, you can only eat so much beer cheese soup before you’ve had enough. We used the soup from the soup swap to make a side dish for our dinner last night.
To make your soup turn into a creamy rice side dish:
Cheesy Rice Made From Beer Cheese Soup
Ingredients
2 cups cooked white rice (You can use instant, long grain, the steam bags you heat in the microwave, whatever you have)
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 parsely. Serve.
Yummy! Forget side dish – I think I could eat cheesy rice as a meal!
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