4 Tblsp. oleo
1/2 cup chopped onion
1/2 cup sliced celery
1/2 jar pimento (2 oz. size)
1 can cream of mushroom soup
1/2 cups cooked rice
1 small jar cheese whiz (jalapeno flavor)
3 boxes frozen broccoli spears
Saute in oleo the onion, celery and pimento until soft but not brown.  Add cream of mushroom soup to mixture; add rice and melted cheese.  Place drained broccoli in greased casserole with above mixture on top.  Cook in 350 degree oven 30 to 40 minutes until bubbly.  Freezes well.