|
Categories
Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes
Free Newsletter
Get the Chef's top picks right in your inbox!
Ask The Chef
Can't find the recipe your looking for? Have a cooking or food preperation question? No problem.
Ask The Chef!
Our Friends
|
|
Home -> Main Dishes -> Casseroles
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 cup uncooked rice 1/4 cup butter 1 medium onion, peeled and chopped 1 medium green bell pepper, stemmed, seeded and chopped 1 1/2 cups frozen, thawed corn kernels 1 large tomato, seeded and chopped 2 cups grated Swiss cheese, divided 3 tbsp. heavy whipping cream 1 tsp. dried thyme
Directions
Place rice in a large saucepan with water to cover and heat to a boil over medium high heat, stirring frequently. Reduce heat and cover pan. Simmer rice until tender and water is absorbed, stirring occasionally. Remove the pan from the heat. Preheat broiler. Butter the inside of an 8 cup casserole or souffle dish. Melt butter in a large skillet over medium heat. Add onion and bell pepper. Cook about 8 minutes until tender, stirring occasionally. Stir in corn kernels and tomato. Cook 3 minutes, stirring occasionally. Stir in rice, 1 cup Swiss cheese, cream and thyme. Cook, stirring, until cheese is melted. Transfer the rice mixture to the prepared casserole dish. Sprinkle the remaining 1 cup Swiss cheese over the top of the casserole. Broil about 2 minutes until cheese is melted. Serve hot.
Serves 6.
Related Recipes
View/Post Comments (0) Add To MyRecipeBox Send to a Friend
|
|