Use long grain rice.
1 chopped onion in oil and butter until transparent.
Add: 6 TBSP tomato paste
1/2 cup water, stir to blend
1 cup rice cook 1 minute
chicken stock 2 cups at a time. Cook till stock evaporates and repeat. Season with salt and pepper, cook until rice is soft, approxamately 40 minutes. Stir in 1/2 cup Parmesan.
1 can each cream of chicken and cream of mushroom soup
2 cans water.
If you have chicken giblets, or small parts, cook them in water, covered until tender. Chop and add them to rice with broth.