Rice & Broccoli Soup

• 2 cups cooked brown rice
• 1 (10 ounce) package frozen broccoli
• 1 (10 3/4 ounce) can cream of chicken and mushroom soup
• 2 cups low-fat milk
• 1 lb Velveeta Mexican cheese, cubed
• 2 teaspoons butter or 2 teaspoons margarine
• 14 teaspoon black pepper
• paprika

1. Cook broccoli according to package directions in a large saucepan.
2. Drain well and add remaining ingredients, except paprika to broccoli in saucepan.
3. Cook over medium to low heat, stirring frequently until thoroughly heated and cheese has melted.
4. Sprinkle with paprika before serving.
5. May substitute regular Velveeta cheese for Mexican Velveeta; Cream of Mushroom soup for Creamy Chicken Mushroom soup.

brown rice, frozen broccoli, cream of chicken and mushroom soup, lowfat milk, cheese, butter, black pepper, paprika

Taken from www.food.com/recipe/rice-broccoli-soup-84549 (may not work)