Baked Rice Cheese And Vegetable Casserole Recipe
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Ingredients
1/4 cup unsalted butter
1 onion, chopped
1 green bell pepper, chopped
1 1/2 cups frozen whole kernel corn, thawed
1 large tomato, seeded, chopped
3 cups cooked rice
2 cups grated Swiss cheese
3 tablespoons whipping cream
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.
