Baked Rice, Cheese and Vegetable Casserole
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6 to 8
- 1 onion, chopped
- 1/4 cup (1/2 stick) unsalted butter
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- 3 tablespoons whipping cream
- Carbohydrate 26 g(9%)
- Cholesterol 41 mg(14%)
- Fat 14 g(22%)
- Fiber 2 g(7%)
- Protein 9 g(18%)
- Saturated Fat 9 g(43%)
- Sodium 24 mg(1%)
- Calories 262
Preparation 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. Preheat broiler. Sprinkle remaining 1 cup cheese over rice mixture. Broil until cheese melts, about 2 minutes.
Preparation 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. Preheat broiler. Sprinkle remaining 1 cup cheese over rice mixture. Broil until cheese melts, about 2 minutes.
