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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 the liquids 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 the pot from the heat.
Allow the rice to sit, undisturbed for 5-8 minutes or until the rice is tender and most of the liquids have been absorbed by the rice.
Stir the rice mixture well before transferring to a serving bowl and topping with a light sprinkle of finely chopped fresh parsley as an optional garnish.