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2 1/2 c. water
1 c. uncooked long grain rice
1 chicken bouillon cube
1 (10 3/4 oz.) can cream of
chicken soup
1/4 c. chopped pimientos
1 1/2 c. (6 oz.) cubed process
American cheese
1 small can (5.33 oz.) Pet
evaporated milk
1/2 tsp. salt

Heat water, rice and bouillon cube to a boil. Stir to
dissolve cube. Cover and cook over low heat 20 to 25 minutes
or until rice is tender. Remove cover. Continue to cook 4 to
5 minutes or until rice is dry and fluffy. Add soup, cheese,
evaporated milk, pimientos and salt and mix well. Pour into
greased 1 1/2-quart baking dish. Sprinkle with paprika. Bake
at 350 degrees for 25 to 30 minutes or until bubbly. Yields 6
(3/4-cup) servings.

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