Snappy Broccoli Bake

2 (10-ounce) packages frozen chopped broccoli -- thawed and well drained
2 cups cooked rice
1 ( 16-ounce) container processed cheese spread
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 (8-ounce) can sliced water chestnuts -- drained
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (2.8-ounce) can French-fried onions

Preheat oven to 350 degrees.
Coat a 3-quart casserole dish with nonstick cooking spray.
In a large bowl, combine broccoli, rice, cheese spread, soup, water chestnuts, salt, and black pepper; mix well.
Pour into the casserole dish and sprinkle onions evenly over the top.
Bake 30 - 35 minutes, or until golden and bubbly.

Spanish Rice

1 cup water
3/4 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1/2 teaspoon salt
1 14 1/2 ounce can tomatoes, cut up
3/4 cup long grain rice
1 teaspoon chili powder
1/8 teaspoon pepper
dash bottled hot pepper sauce

In a medium saucepan combine water, green pepper, onion, celery, and salt.
Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
Stir in undrained tomatoes, rice, chili powder, pepper, and hot pepper sauce.
Return to boiling; reduce heat.
Cover and simmer about 20 minutes or till rice is tender and liquid is absorbed.
Makes 6 servings.