1 1/2 c. uncooked long-grain rice
1 can cream of mushroom soup, undiluted
1 (2 oz.) jar diced pimento, drained
1 egg, slightly beaten
1/4 tsp. pepper
1 c. shredded sharp cheddar cheese, divided

Cook rice according to package directions, omitting salt. Combine all ingredients except 1/4 cup cheese; mix well. Spoon mixture into lightly greased 1 1/2 quart casserole. Bake at 350 degrees for 30 minutes. Sprinkle with remaining 1/4 cup cheese, and bake an additional 10 minutes.