Rice and Cheese Stuffing

Cook the rice according to package directions until tender and fully cooked, then remove from heat and allow it to cool slightly.

Finely dice the onion, chop the parsley, and mince the pimento, then set all aromatics aside.

In a large skillet or saucepan, melt the butter over medium heat, then add the diced onion and pimento and sauté until softened and fragrant.

Add the cooked rice to the skillet with the sautéed aromatics and stir well to combine evenly.

Pour in the milk gradually while stirring, allowing the mixture to absorb the liquid and come together into a cohesive, moist stuffing.

Fold in the shredded or crumbled cheese and the chopped parsley, stirring until the cheese is fully incorporated and slightly melted.

Season the stuffing with salt to taste, stirring to distribute the seasoning evenly throughout the mixture.

Remove from heat and allow the stuffing to rest for a few minutes before using it as a filling or serving as desired.