Melt margarine in medium saucepan. Sauté the celery, chopped onion, green onion and bell pepper for 20 to 25 minutes.
Add the cream of chicken or mushroom soup, parsley and pimento. Heat 3 minutes.
Add the cooked rice and season to taste. Cook 5 minutes.
Pour into a buttered casserole dish and sprinkle 1/4 cup cheese. Bake covered until cheese melts.
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