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Baked Rice Cheese And Vegetable Casserole

fast.cook's picture
  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.
Preheat broiler.
Sprinkle remaining 1 cup cheese over rice mixture.
Broil until cheese melts, about 2 minutes.

Recipe Summary

Difficulty Level: 
Everyday, Healthy

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