Baked Rice, Cheese and Vegetable Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A rich side dish for pork or lamb chops. Ingredients:
1/4 cup (1/2 stick) 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 (about 1 cup raw) |
2 cups grated swiss cheese (about 6 ounces) |
3 tablespoons whipping cream |
1 tablespoon chopped fresh thyme or 1 teaspoon dried |
Directions:
1. Melt butter in heavy large skillet over medium-low heat. Add onion and bell pepper and sauté until tender, about 8 minutes. Add corn and tomato and sauté 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 soufflé dish.
2. Preheat broiler. Sprinkle remaining 1 cup cheese over rice mixture. Broil until cheese melts, about 2 minutes.
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