1-1/2 cups rice
1 (10 ounce) package frozen peas
2 tablespoons diced pimientos
2 tablespoons chopped fresh parsley
1 tablespoon grated onion
1/3 cup butter, melted
1/2 cup shredded processed cheese spread
6 large eggs
1/4 cup shredded cheddar cheese
Cook the rice according to the directions on the package. Set aside.
Cook frozen peas according to the package directions; drain.
In a bowl, combine peas, cooked rice, pimientos, parsley, grated onion, melted butter and shredded processed cheese spread; mix well.
Preheat oven to 350F (175C).
Spoon into a greased 8 x 8 inch baking dish. Make six 2-inch wells in the rice mixture using the back of a spoon. Break open eggs, placing one in each well. Sprinkle cheddar cheese on top.
Bake for 30 minutes, or until the eggs are set
Makes 6 servings.