1 cube chicken bouillon
2 1/2 c. boiling water
1 c. uncooked long grain rice
1 can cream of chicken soup
1 c. cubed American cheese
2/3 c. evaporated milk
1/4 c. finely cut pimento

Dissolve 1 cube chicken bouillon in 2 1/2 cups boiling water in medium saucepan. Add 1 cup uncooked rice. Cover. Cook over low heat 20 to 25 minutes until water is absorbed. Take off cover and continue to cook until rice is dry and fluffy, 4 to 5 minutes. Add 1 can cream of chicken soup, 1 cup cubed American cheese, 2/3 cup evaporated milk and 1/4 cup finely cut pimento. Pour into a greased 1 1/2 quart baking dish. Sprinkle with paprika. Bake in 350 degree oven 25 to 30 minutes or until bubbly. Serves 6.