Baked Rice, Cheese and Vegetable Casserole

• 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

1. Melt butter in heavy large skillet over medium-low heat.
2. Add onion and bell pepper and saute until tender, about 8 minutes.
3. Add corn and tomato and saute 3 minutes.
4. Add rice, 1 cup cheese, cream and thyme and stir until cheese melts and mixture is heated through.
5. Transfer mixture to 8-cup souffle dish.
6. Preheat broiler.
7. Sprinkle remaining 1 cup cheese over rice mixture.
8. Broil until cheese melts, about 2 minutes.

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

Taken from www.epicurious.com/recipes/food/views/baked-rice-cheese-and-vegetable-casserole-1823 (may not work)