Queso Broccoli Rice Casserole

The other night I needed a side for dinner and wanted something a little different but needed to use what I had on hand. With cheap rice out of the pantry and some broccoli in the freezer I only needed to add some Velveeta cheese from the fridge and a can of creamed chicken soup. This turned out to be really quick and easy, but was really rich, creamy and had good flavor. Of course, it helped that I accidentally bought the new Queso flavored Velveeta instead of the regular. What a surprise twist!

Broccoli Rice Queso Casserole
1 cup cooked white rice
1 cup broccoli, steamed in microwave 10 minutes
1 can condensed cream of chicken soup
1/4 of 3 lb. block of Velveeta Queso cheese, cut into small cubes
1/8-1/4 cup milk (splash)
1/2 tsp. salt
1/4 tsp. pepper

Preheat oven to 350. Grease or coat with spray a 2 quart baking dish.
In medium saucepan combine 1 cup rice and 2 cups water. Bring to boil, reduce heat and then cover. Simmer 15 minutes. Remove from heat and fluff with fork. Let set until needed.
Steam broccoli florets (covered) in microwave for 5 minutes, rotate one quarter of a turn and microwave 5 minutes more. Let set until needed.
Cut cheese in cubes. In medium bowl combine all ingredients mixing well. (Adjust milk as needed depending on creamy you want this.) Pour into baking dish and cook in 350 oven for 20 minutes until cheese is melted. Serves 6.