* 1 cup chopped white onions
* 1 cup chopped red onions
* 1 green bell pepper, chopped
* 3 tablespoons butter
* 1 1/2 cups rice
* 1/8 teaspoon salt
* 2 bay leaves
* 1/4 teaspoon thyme
* 1 garlic clove, minced
* 3 cups chicken broth
* 1 1/2 cups tomato soup
* 1 cup shredded Cheddar cheese
* 1/2 cup shredded American cheese
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1. Preheat oven to 350.
2. Saute onions and bell pepper in butter until tender and onions very lightly browned. Stir in rice and cook over medium heat for 2 minutes, stirring constantly.
3. Stir in salt, bay leaves, thyme, garlic and broth. Cook over medium heat, stirring occasionally, about 15-20 minutes.
4. Stir in tomato soup and cook another 10 minutes, stirring occasionally.
5. Stir in cheeses then transfer to a casserole dish that's been sprayed with non-stick cooking spray. Bake for 20 minutes.
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This is a rice side dish that has lots of flavor and can really cross-over quite easily to a main dish.
Serving rice as a side dish is a struggle in my family because if it's bland, no one will eat it. So, there is a lot of seasoning going on here along with doubling up on the cheese which helps make this dish kid-friendly and very filling.
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