Broccoli Cheese Soup

Recipe from Gail Christians (Inspired by Crumpet Tea House)

1 can Cream of Mushroom Soup
1 can half water, half milk (use soup can)
2 thick slices Velveeta cheese, cubed
1 cup cooked rice
2 bouillon cubes
Half bag of frozen broccoli, thawed

Heat soup and water/milk mixture until hot.  Add cheese, rice, and bouillon; heat until hot and cheese and bouillon melts.  Add broccoli, simmering until hot.