2 cups Minute Rice (uncooked)
          1 can Cream of Mushroom Soup
          1 pound of Mexican Velveeta Cheese
          2 packages frozen chopped broccoli
          1/4 cup milk

          Cook rice as box instructs.  Combine soup, Mexican Velveeta and milk in
          saucepan.  Cook until blended, add broccoli and rice into sauce.  Stir well
          and pour into casserole dish and bake in 375 degree oven for one hour
          (uncovered).