Baked Rice Cheese And Vegetable Casserole Recipe
Ingredients
| Unsalted butter | 1/4 Cup (16 tbs) | |
| Onion | 1 , chopped | |
| Green bell pepper | 1 To taste, chopped | |
| Whole kernel corn | 1 1/2 Cup (16 tbs), frozen | |
| 1 large tomato, seeded, chopped | ||
| Cooked rice | 3 Cup (16 tbs) | |
| 2 cups grated Swiss cheese | ||
| Whipping cream | 3 Tablespoon | |
| 1 tablespoon chopped fresh thyme or 1 teaspoon dried | ||
Directions
Melt butter in heavy large skillet over medium low heat.
Add onion and bell pepper and saute until tender, about 8 minutes.
Add corn and tomato and saute 3 minutes.
Add rice, 1 cup cheese, cream and thyme and stir until cheese melts and mixture is heated through.
Transfer mixture to 8 cup souffle dish.
Preheat broiler.
Sprinkle remaining 1 cup cheese over rice mixture.
Broil until cheese melts, about 2 minutes.
Add onion and bell pepper and saute until tender, about 8 minutes.
Add corn and tomato and saute 3 minutes.
Add rice, 1 cup cheese, cream and thyme and stir until cheese melts and mixture is heated through.
Transfer mixture to 8 cup souffle dish.
Preheat broiler.
Sprinkle remaining 1 cup cheese over rice mixture.
Broil until cheese melts, about 2 minutes.
Chef
