Prep Time: 10 minutes
Cook Time: 1 hour, 15 minutes
Ingredients:
- 1 cup raw long-grain rice (not instant)
- 1/2 stick butter, melted (liquified, but cool)
- 2 cups frozen chopped broccoli, thawed
- 1 medium sweet onion, diced
- 1 can cream of mushroom soup (undiluted)
- 1 soupcan full of water
- 1/2 pound Velveeta (processed cheese food) cheese, cubed into 1/2-inch squares
Preparation:
Preheat oven to 375 F.Mix rice and melted butter together in oven-proof casserole (3-quart casserole should do it). Mix in broccoli, sweet onions, mushroom soup, water, and cheese until well-combined.
Bake about 1 to 1-1/4 hours in preheated oven. Cooking time may vary depending on how long mixture sits before baking. The longer it sits, the less cooking time needed. Stir once at the midway point of the baking cycle.
Always test rice for doneness before serving. Cooking times vary with different ovens and casserole dishes, and you do not want any surprises.
Yield: 8 to 10 servings
Variation: You may also add fresh, peeled raw shrimp or cooked chicken cubes for extra protein.
Note: This can be put together hours ahead of time, and just let rest on the counter till ready to cook. In fact, it will cook faster the longer you let it sit on the counter.
