1 tbsp. butter
1/2 c. chopped onion
1 1/2 c. quick cooking rice
1 1/2 c. hot tap water
1 (10 oz.) pkg. frozen chopped broccoli
1 (5 oz.) jar sharp process cheese spread or 5 oz. Velveeta
1 can (10 3/4 oz.) cream of mushroom soup
1/8 tsp. nutmeg, optional

1. Combine butter and onion in 1 1/2 quart casserole. Cook, covered on full power for 2 1/2 to 4 minutes.

2. Add rice and water. Cook covered. On full power for 4-6 minutes or until boiling. Let stand until water is absorbed.

3. Place frozen broccoli in 1 quart casserole. Cook, covered on full power for 4-6 minutes or until tender. Stir halfway through cooking time to break apart. Drain.

4. Stir broccoli, cheese and soup into rice mixture (add nutmeg, if desired). Cook on full power for 4 1/2 to 6 1/2 minutes, or until heated through.