New Mexico Green Chile Cheese Rice

• 4 cups Cooked Rice
• 1/2 sticks Butter
• 1 cup Chopped Onion (just Use A Whole Onion - No Need To Measure)
• 1 can (10.75 Oz. Can) Cream Of Chicken Soup
• 1/2 cups Milk (I Just Fill The Soup Can Halfway With Milk)
• 1 can (4 Oz. Can) Chopped Green Chilies
• 1 jar (any Size) Pimentos
• 1/4 teaspoons Black Pepper
• Salt To Taste
• 1-1/2 cup Grated Cheddar Cheese, Divided

1. Follow instructions on the rice box or bag to cook the rice.
2. While rice is cooking, melt butter and add onions and cook until soft.
3. In a very large bowl, mix cream of chicken soup, milk, green chilies, pimentos, onions and butter, salt and pepper and 1 cup grated cheese.
4. When rice is done, add to the soup mixture and mix well. Pour into a buttered (or greased) casserole dish and top with the remaining grated cheese. Bake at 350F for 30 minutes.
5. Note: I usually make this a day ahead and put it in a large Ziploc bag and store it in the refrigerator until it's time to cook.

butter, onion, cream of chicken soup, milk, green chilies, pimentos, ubc, salt, cheddar cheese

Taken from tastykitchen.com/recipes/sidedishes/new-mexico-green-chile-cheese-rice/ (may not work)