Broccoli Cheese Casserole

3/4 cups rice
1 1/2 cups water
3/4 teaspoon salt for boiling rice
1 package frozen chopped broccoli
1 can cream of chicken soup
8 ounces Velveeta
1 large onion, chopped
1 can evaporated milk
2 tablespoons margarine
Salt and pepper to taste

Preheat oven to 325°F.
Boil rice in water and salt. Lower heat and simmer covered for 14 minutes. Sauté onions in margarine. Boil broccoli and drain. Fold cooked rice, broccoli, and onion with cream of chicken soup, cheese, and evaporated milk. Add salt and pepper to taste. Place in casserole dish and bake for 30 minutes.