Creamy Broccoli and Rice

(Without Chicken)

Ingredients:

• ¾ cup raw rice long grain or Jasmine rice (not parboiled)
• 1 can Cream of Chicken Soup
• 1 cup broccoli florets (fresh or frozen)
• 1 can water (measured from the can of soup)
• 2- 1/2″ thick slices of Velveeta Cheese (cubed)
• ½ cup or so grated cheddar cheese or 4 slices of American Cheese (for topping)
• Salt and pepper to taste

Wash the rice and drain.  Mix everything together except the cheese for topping and the salt and pepper in a pot with lid or a skillet with lid.  Boil until liquid is almost absorbed then put the heat on low, put the lid on and let cook or simmer until all the liquid is absorbed.  Stir, making sure the bottom is not burned.  Add a little more water if it got too dry and the rice is not yet done.  Replace the lid and continue to simmer.  Add the cheese, taste and season to your liking.  Turn the stove off, put the lid back on and let the cheese melt.  Serve warm. This method takes about 20 minutes to cook.

You can also do this in a casserole dish.  Cover tightly with aluminum foil.  Bake in preheated 350º F oven for 1 hour or until the rice is done.  Uncover then add the cheese.  Cover and put back in the oven (leave it off) until cheese is melted, about 30 minutes.  Serve hot.  This takes longer but more foolproof and less tending to.