Chicken and Broccoli Rice with Cheese Sauce

3 c. cooked white rice, or 1 c. uncooked

1½ c. broccoli florets

1 pkg (4 oz.) Velveeta cheese sauce

2 tsp Chicken Better Than Boullion 

¾ c. water

¼ tsp garlic powder 

¼ tsp onion powder 

1 tsp cornstarch

Salt, as needed 

Cook rice according to package directions.  Set aside.

Boil broccoli in lightly salted water until very tender.  You want to be able to mash it with a fork.  Drain water but reserve about ¾ cup.  Dissolve the chicken boullion in the water.  Then add the cornstarch.  Mash the broccoli up small with a potato masher or fork until pulverized.  Add water, cooked rice, garlic powder, and onion powder.  Bring to a simmer on the stove.  Add cheese sauce and stir until thickened slightly.  Serve immediately. 

** Measurements are approximate because I did not actually measure everything the first time I made it.  If needed, I will make adjustments next time for more accuracy.**