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CHEESY RICE BAKE 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 paprika 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |