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Cheese and Rice Casserole

1 (10-3/4-ounce) can condensed cream of celery soup
1/2 cup chopped pimientos
1/2 cup chopped fresh parsley, divided use
1 tablespoon dehydrated minced onion
3 cups cooked rice
1 cup (4 ounces) shredded Cheddar cheese

1. Combine soup, pimientos, 1/4 cup parsley and onion in large bowl. Add rice and mix well. Turn into greased 2-quart baking dish. Top with cheese and remaining 1/4 cup parsley.
2. Bake at 400 degrees F. 20 minutes, or until hot and bubbly.

Makes 6 servings.

Recipe provided courtesy of USA Rice Federation.