Emaw's Pepper Rice

• 1 cup uncooked converted long grain rice or 1 cup brown rice
• 1 can cream of mushroom soup
• 1 12 cups milk
• 6 slices American cheese, broken into large pieces
• 4 -5 fresh anaheim chilies, hatch chilies or 4 -5 sweet banana peppers, seeded and very roughly chopped
• 14 teaspoon salt

1. Preheat oven to 350 degrees.
2. Mix everything in a 2 quart casserole using the milk to rinse out the soup can.
3. Stir halfway through, be sure to stir all the way to the bottom.
4. Add more liquid if it starts to dry out before rice is done.
5. Cook for 30 to 40 minutes until rice is tender.

long grain rice, cream of mushroom soup, milk, american cheese, fresh anaheim chilies, salt

Taken from www.food.com/recipe/emaws-pepper-rice-65657 (may not work)