Baked Rice Cheese And Vegetable Casserole
|Unsalted butter||1⁄4 Cup (4 tbs)|
|Onion||1 , chopped|
|Green bell pepper||1 , chopped|
|Frozen whole kernel corn||1 1⁄2 Cup (24 tbs), thawed|
|Tomato||1 Large, seeded and chopped|
|Cooked rice||3 Cup (48 tbs)|
|Grated swiss cheese||2 Cup (32 tbs)|
|Whipping cream||3 Tablespoon|
|Chopped fresh thyme/1 teaspoon dried||1 Tablespoon|
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.
Sprinkle remaining 1 cup cheese over rice mixture.
Broil until cheese melts, about 2 minutes.
Serving size: Complete recipe
Calories 2656 Calories from Fat 1199
% Daily Value*
Total Fat 136 g209.3%
Saturated Fat 84.5 g422.4%
Trans Fat 0 g
Cholesterol 414.8 mg138.3%
Sodium 528.4 mg22%
Total Carbohydrates 260 g86.8%
Dietary Fiber 17.1 g68.5%
Sugars 28.4 g
Protein 94 g188.6%
Vitamin A 136.8% Vitamin C 296.5%
Calcium 216.7% Iron 73.3%
*Based on a 2000 Calorie diet