To a medium (2 ½ - 3 quart) sauce pot with a tight-fitting lid, stir together the chicken broth, condensed cream of chicken soup, chicken bouillon, and black pepper. Bring to a boil over medium-high heat.

Once the mixture comes to a boil, stir in the instant white rice and grated parmesan cheese.

Cover the pot with a tight fitting lid and remove from the heat.

Allow the rice to sit undisturbed for 5-8 minutes or until tender and most of the liquids are absorbed.

Stir the rice well before transferring to a serving bowl and optionally garnish with chopped parsley.