1-1/2 c. uncooked white rice
1-1/2 tsp. salt
1/4 tsp. black pepper
1/3 c. diced green pepper
3 c. water
1-2/3 c. (1 lg. can) evaporated milk
1/2 tsp. salt
1 tsp. prepared mustard
1 tsp. steak sauce
2 c. (1/2 lb.) grated cheese
2 whole canned pimentos, chopped

Put rice, salt, pepper, green pepper and water in a 2-quart saucepan. Bring to a boil. Turn heat low; cover and leave 14 minutes. Remove from heat but leave lid on. While rice and green pepper cook, put milk, 1/2 teaspoon salt, mustard, and steak sauce in pan. Heat 2 minutes; do not boil. Stir in cheese; cook stirring until cheese melts. After rice cooks, stir in pimento. Spread rice over well greased shallow pan or baking serving dish, 10 x 6 x 2 inch. Pour cheese sauce over rice. Bake at 350 degrees for 30 minutes. If made ahead of time, store in refrigerator covered; then pour about 1/3 cup milk down through the rice. Makes 6 to 8 servings.