1 c. long grain white rice (cooked)
1 cube chicken bouillon
1/2 c. chicken broth
1 pkg. (10 oz.) oriental-style frozen vegetables, thawed
1 can (4 oz.) sliced mushrooms, drained
1 can cream of mushroom soup
12 oz. Velveeta Jalapeno cheese
2 green onions, chopped
1/4 c. butter
2 tbsp. soy sauce

Combine rice, broth and cream of mushroom in 3 quart casserole dish. Stir in oriental vegetables, mushrooms, onions, butter, cheese (leaving some) and soy sauce. Cover and bake on 325, 45 minutes to 1 hour. Top with remaining cheese, let melt. 4 servings.