1 (6 oz.) box wild rice or white rice
2 (10 oz.) pkgs. frozen chopped broccoli, drained
1 sm. onion
1 (10 3/4 oz.) can cream of mushroom soup
1 (8 oz.) jar jalapeno cheese spread
Bread crumbs to sprinkle on top

Cook rice according to package directions. Cook broccoli according to package directions and drain well. Saute onion in small amount of butter.

Combine rice, broccoli, onion, and stir in soup and cheese spread. Place in 2 1/2 quart casserole. Sprinkle top with bread crumbs and paprika. Bake 25 to 30 minutes at 350 degrees. Serves 8 to 10.