Broccoli, Rice, and Cheese Bake |
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Prep Time: 4 Minutes Cook Time: 25 Minutes |
Ready In: 29 Minutes Servings: 8 |
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Ingredients:
1 regular-size bag boil-in-bag rice, uncooked |
3 tablespoons all-purpose flour |
1 1/3 cups low-fat milk |
6 ounces light loaf process cheese product, cut into 1-inch cubes (light velveeta) |
1 (2-ounce) jar diced pimiento, drained |
1/4 teaspoon salt |
1/8 teaspoon ground red pepper |
1 (10-ounce) package frozen chopped broccoli, thawed and drained |
Directions:
1. Cook rice according to package directions, omitting salt and fat.
2. While rice cooks, place flour in a small, heavy saucepan. Gradually add milk, stirring with a wire whisk. Cook over medium heat, stirring constantly, 8 minutes or until thickened and bubbly. Add cheese, stirring until cheese melts. Remove from heat, and stir in pimiento, salt, and pepper.
3. Combine cheese mixture, broccoli, and rice in a large bowl, stirring well. Spoon into a 1 1/2-quart casserole. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 5 minutes. Let stand, covered, 10 minutes.
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