1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 cup cooked rice
1 can (10-3/4 ounces) condensed cream of mushroom or chicken soup, undiluted
1/4 cup milk
2 jalapeno peppers, seeded and chopped
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces process cheese (Velveeta), cubed
In a large skillet, saute onion in butter until tender. Stir in spinach and rice. In a large bowl, combine the soup, milk, jalapeno, salt and pepper; add to spinach mixture and heat through. Stir in the cheese.
Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.