Baked Rice, Cheese And Vegetable Casserole Recipe

• 1/4 c. Unsalted butter, (1/2 stick)
• 1 x Onion, minced
• 1 x Green bell pepper, minced
• 1 1/2 c. Frzn whole kernel corn, thawed
• 1 lrg Tomato, seeded, minced
• 3 c. Cooked rice, (about 1 c. raw)
• 2 c. Grated Swiss cheese, (about 6 ounces)
• 3 Tbsp. Whipping cream
• 1 Tbsp. Minced fresh thyme or possibly 1 tsp. dry

1. Heat butter in heavy large skillet over medium-low heat.
2. Add in onion and bell pepper and saute/fry till tender, about 8 min.
3. Add in corn and tomato and saute/fry 3 min.
4. Add in rice, 1 c. cheese, cream and thyme and stir till cheese melts and mix is heated through.
5. Transfer mix to 8-c. souffle dish.
6. Preheat broiler.
7. Sprinkle remaining 1 c. cheese over rice mix.
8. Broil till cheese melts, about 2 min.
9. Serves 6 to 8.

unsalted butter, onion, green bell pepper, whole kernel corn, tomato, rice, swiss cheese, whipping cream, fresh thyme

Taken from cookeatshare.com/recipes/baked-rice-cheese-and-vegetable-casserole-75486 (may not work)