4 c. (2 boil-n-bag) rice
15 oz. (1 1/2 cans) soup, cream of mushroom (approx.)
1/4 c. almonds, slivered
salt (to taste)
pepper (to taste)

Prepare rice according to directions. Add soup to desired consistency. Mix in almond, salt and pepper. Serve warm.

Makes about 6 servings.