Broccoli, Rice, And Cheese Bake

• 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

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.

regular, allpurpose, lowfat milk, light loaf, pimiento, salt, ground red pepper, broccoli

Taken from www.myrecipes.com/recipe/broccoli-rice-cheese-bake (may not work)