Thank You: Thanks for your observation dear Manyhats! Even though

I had not cooked this recipe yet (but I like it very much and will try it soon), I am sure you are right. Minute rice needs less liquid than California rice which is the one that we commonly use in Puerto Rico. Regardless of that, this casserole contains big quantities of other ingredients. For example 2 cans of cream of mushroom soup, I bag (or box, depending on how many people are going to participate in the dinner) of frozen broccoli and 2 cups of Minute rice. I would add 1 and 1/2 cups of water* and if you like your casserole to be soupy, I would add 2 cups of liquid (you might add chicken broth or milk) (I would be careful not to add too much liquid) because frozen vegetables contain liquid, also the onion. Also, be careful with the salt because the cream soups are salty). I would also cover the dish before cooking it in the oven.

Jummm!!! Just looking at this recipe had made me hungry. I think I will have it for today. I am going to cut the quantities in half and share with Carmen & Poncho.

Thanks again dear friend for your kind interest and helpful observation.

Your friend,

Gladys/PR

Editor's note:
I hope you ladies don't mind if I jump in with my 2 cents worth... I haven't tried this recipe myself either, but I've seen several versions of it (the addition of onions does sound good) and they don't usually call for water in the recipe. I believe that with the Minute Rice it's not needed. If you were to substitute regular rice in the recipe then you would need to add water as Gladys has directed here (and you would need additional cooking time) and in that case I think I would stir in the cheese when the rice is done. Maybe someone that has tried a similar recipe will share more info. - Betsy