2 lb. chopped frozen broccoli
2 to 3 jalapeno peppers, chopped
1 onion, chopped
2 (10 oz.) cans cream of mushroom soup
1/2 stick butter
1 (8 oz.) pkg. jalapeo cheese
2 c. cooked rice
1 c. water

Cook broccoli in water according to package directions. Drain and set aside. Sauté onion and jalapeo peppers in butter, adding cheese and mushroom soup. Add cooked rice and broccoli after cheese is completely melted. Place in casserole dish and bake at 350°F for 30 minutes.