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Broccoli, Cauliflower & Rice Bake

Recipe Created By: Robbie
Serves: 6
Prep. Time: 1:15

1 1/4 cups water
1/2 cup uncooked white OR brown rice
1 head broccoli - florets cut off, discard thick stems
1 head cauliflower - florets cut off, discard thick stems
1/4 cup butter OR margarine
1 med. onion - chopped
12 oz. process cheese food - cubed, low-fat okay
10.75 oz. can condensed cream of chicken soup - low-fat okay
1/2 cup milk - low-fat okay
1 1/2 cups crushed Ritz® crackers - optional, low-fat okay

-In a large saucepan, bring water to a boil.
-Add rice to pan, cover, and simmer over medium-low heat for 5 minutes.
-Add broccoli and cauliflower florets to pan, cover, and simmer for an additional 15 minutes.
-Strain any remaining water out of pan; place rice/vegetables in a greased 13" X 9" X 2" baking dish; set aside.
-In a saucepan over medium-high heat, sauté onion in butter until golden.
-Reduce heat to medium-low and stir in cheese, soup, and milk; heat and stir until cheese has melted.
-Pour cheese mixture over rice/vegetables, stir to coat.
-If desired, sprinkle crushed crackers evenly over dish.
-Bake, uncovered, in a 350 degree oven for 30 minutes.
-This may be served immediately, but for a thicker sauce, allow to cool for 5-10 minutes before serving.

Notes: Left-overs are even better than the original, but if you are planning on reheating, do not use crackers. I have also added cooked chicken to the mix for a hearty main dish.