1/2 c. rice, uncooked
1 c. coarsely chopped cauliflower
1/2 c. chopped green pepper
1/4 c. chopped onion
1/2 tsp. dried thyme, crushed
Dash of ground red pepper
1 c. chopped cooked chicken
3 c. chicken broth
1 1/2 c. milk
1/3 c. all-purpose flour
1 c. shredded Swiss cheese
2 tbsp. chopped pimento

In medium saucepan, combine rice, cauliflower, green pepper, onion, thyme, and red pepper; add chicken broth. Heat to boiling; reduce heat. Cover and simmer for 15 minutes or until vegetables are tender.

Stir milk into flour; stir into broth mixture. Cook and stir until thickened. Add cheese and chopped pimento, stirring just until cheese is melted. Stir in chicken. Salt and pepper to taste. Makes 10 servings.