1 Medium Onion, chopped

1 Medium Green Bell Pepper, chopped

2 stalks Celery, chopped

3 T. Butter, melted

1 (10 oz.) package Frozen Broccoli Spears

1 (10 3/4 oz.) can Cream of Mushroom Soup, undiluted

1 c. Cheddar Cheese, shredded

1/2 c. Jalapeno Cheese, shredded

1/2 tsp. Salt

1/4 tsp. Pepper

1 c. Rice, cooked

Sauté onion, bell pepper, and celery in butter in a large skillet until vegetables are tender; set aside. Cook broccoli according to package directions; drain. Cut broccoli spears in half and arrange in a greased 2 quart casserole dish. Combine sautéed vegetables and remaining ingredients; spoon over broccoli. Bake, uncovered at 375 degrees for 30 minutes or until heated.