What to do with leftover takeout rice?

My husband and I had a date-night Saturday night.  We went out for sushi and had a fabulous time.  You don't realize how nice it is to sit down and eat without interruptions until you have a two and a three year old.  Our dinner was fabulous and we took home an entire to-go box of fried and white rice.  I normally make a Chinese dish when I take home fried rice, but since winter came back to St. Charles today, I decided to make a soup.  Here's a super easy recipe for Creamy Broccoli and Rice Soup.  Remember to top off your bowls with sharp cheddar cheese to add a little extra zing.  Stay Warm!


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Creamy Broccoli and Rice Soup



Ingredients:
2 Cups Cooked Rice (Mine was a combination of white and chicken fried rice.)
1 1/2 Cups of Frozen Chopped Broccoli, thawed
1- 12 oz Can of Fat Free Evaporated Milk
1 Can Fat Free Condensed Broccoli and Cheese Soup
1 Cup water
1/2 Packet of Ramen Noodle Chicken Flavoring
Shredded Sharp Cheddar Cheese


Pour Evaporated milk into a pan.  Add Rice, Broccoli, Broccoli Soup, and Water to the pan.  Cook until boiling.  While stirring, make sure you break up the chunks of rice.  Add 1/2 packet of Ramen Noodle Chicken Flavoring and stir.  Continue cooking and stirring (so it won't burn) until soup starts to thicken.  When serving, top each bowl with a generous sprinkle of Sharp Cheddar Cheese.