2 c. Minute Rice
1 lg. bell pepper
2 jalapeno peppers
1 lg. onion
1/4 c. oil
3 cubes chicken bouillon
1 sm. can mushrooms, drained
1 lb. Velveeta cheese
4 c. boiling water

Cut the onion, bell pepper and jalapeno pepper very fine in the food processor. Add this mixture and rice to the oil and saute 5 to 10 minutes, stirring occasionally. Add the mushrooms and pour into a 9 x 13 inch pan. Slice the Velveeta in 1/2 inch slices and lay over the rice. Dissolve the bouillon cubes in the water and pour over the cheese. Bake at 350 degrees 30 to 40 minutes; stirring every 10 minutes.