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Baked Rice, Cheese And Vegetable Casserole Recipe

by Global Cookbook

Ingredients

1/4 c. Unsalted butter, (1/2 stick) 1 x Onion, minced 1 x Green bell pepper, minced 1 1/2 c. Frzn whole kernel corn, thawed 1 lrg Tomato, seeded, minced

3 c. Cooked rice, (about 1 c. raw) 2 c. Grated Swiss cheese, (about 6 ounces) 3 Tbsp. Whipping cream 1 Tbsp. Minced fresh thyme or possibly 1 tsp. dry

Directions

1. Heat butter in heavy large skillet over medium-low heat. Add in onion and bell pepper and saute/fry till tender, about 8 min. Add in corn and tomato and saute/fry 3 min. Add in rice, 1 c. cheese, cream and thyme and stir till cheese melts and mix is heated through. Transfer mix to 8-c. souffle dish.
2. Preheat broiler. Sprinkle remaining 1 c. cheese over rice mix.
3. Broil till cheese melts, about 2 min.
4. Serves 6 to 8.

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