Broccoli, Rice, and Cheese Bake

Ingredients

• 10 ounce broccoli frozen thawed drained chopped
• 3 tablespoons flour all-purpose
• 0.1 teaspoon ground pepper red
• 1.3 cups milk low-fat
• 2 ounce pimientos diced drained
• 6 ounces process cheese product light cut into 1-inch cubes velveeta
• 0.3 teaspoon salt 
• 1  regular-size bag boil-in-bag rice uncooked

Equipment

• bowl
• sauce pan
• whisk
• plastic wrap
• microwave

Directions

1. Cook rice according to package directions, omitting salt and fat.
2. While rice cooks, place flour in a small, heavy saucepan. Gradually add milk, stirring with a wire whisk. Cook over medium heat, stirring constantly, 8 minutes or until thickened and bubbly.
3. Add cheese, stirring until cheese melts.
4. Remove from heat, and stir in pimiento, salt, and pepper.
5. Combine cheese mixture, broccoli, and rice in a large bowl, stirring well. Spoon into a 1 1/2-quart casserole. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 5 minutes.
6. Let stand, covered, 10 minutes.