| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Swiss | May 1993 | 1 | servings |
INGREDIENTS
| 1/4 | c | Unsalted butter; (1/2 stick) |
| 1 | Onion; chopped | |
| 1 | Green bell pepper; chopped | |
| 1 1/2 | c | Frozen whole kernel corn; thawed |
| 1 | lg | Tomato; seeded, chopped |
| 3 | c | Cooked rice; (about 1 cup raw) |
| 2 | c | Grated Swiss cheese; (about 6 ounces) |
| 3 | tb | Whipping cream |
| 1 | tb | Chopped fresh thyme or 1 teaspoon dried |
INSTRUCTIONS
Melt butter in heavy large skillet over medium-low heat. Add onion and bell pepper and saute until tender, about 8 minutes. Add corn and tomato and saute 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 souffle dish. Preheat broiler. Sprinkle remaining 1 cup cheese over rice mixture. Broil until cheese melts, about 2 minutes. Serves 6 to 8. Bon Appetit May 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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