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.