Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
3/4 cup chopped onion
1/3 cup diced green pepper
1 8-ounce can sliced mushrooms, drained
2 tablespoons butter or margarine
2 10-3/4-ounce cans condensed cream of chicken soup
2 cups diced cooked ham
3 cups cooked rice
1/4 cup diced pimiento
1/4 teaspoon ground black pepper
1 cup grated Cheddar cheese
Cook onion, green pepper and mushrooms in butter until tender. Add soup and stir until smooth and hot. Blend in ham, rice, pimiento and pepper. Sprinkle grated cheese over the top. Cover and simmer about 15 minutes, or until cheese is melted and ingredients are heated through.