2 c. broccoli
1 c. carrot, sliced
1 c. pea pods
8 oz. can water chestnuts
1 1/2 c. rice, cooked
3 tbsp. butter
1/2 lb. Velveeta
1 tbsp. milk

In large skillet stir-fry vegetables in butter until crisp. Reduce heat. Add cheese spread and milk. Stir over low heat until cheese is melted. Serve over rice.