Baked Rice With Cheese and Tomatoes

Name: Baked Rice With Cheese and Tomatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 4 tablespoons butter; 3 white onions, minced; 1 garlic clove, minced; 2 ripe tomatoes, peeled, seeded, chopped; 1 1/2 cups rice; 1 teaspoon salt; 1/4 teaspoon dried thyme; 1 bay leaf, small; 1 1/2 cups chicken broth; 4 tablespoons swiss cheese, grated; 3 tablespoons parmesan cheese, grated

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Recipe By Mrs Goodall See all of Mrs Goodall's recipes >

From my favorite inherited cookbook, "Cook Like a Peasant, Eat Like a King. The cookbook is from the 70's and documents the travels of two California "foodies" traveling through Europe, eating dishes made by "peasant women" in small villages. This side dish recipe is from Switzerland. I picture it as a comforting side dish. I like the combo of the swiss cheese and parmesan (not one I'm used to seeing), highlighting the influences of neighboring Italy. Show more

Ready In: 35 mins

Serves: 6

Ingredients

4 tablespoons butter
3 white onions, minced
1 garlic clove, minced
2 ripe tomatoes, peeled, seeded, chopped
1 ¹⁄₂ cups rice
1 teaspoon salt
¹⁄₄ teaspoon dried thyme
1 bay leaf, small
1 ¹⁄₂ cups chicken broth
4 tablespoons swiss cheese, grated
3 tablespoons parmesan cheese, grated

Directions

Pre-heat oven to 400 degrees.
In a casserole melt butter and sautee onions and garlic until soft.
Stir in the tomatoes, rice, salt, thyme and bay leaf, blending well.
Pour in the chicken broth, stirring.
Cover casserole, bring to a boil, and place in pre-heated oven for 15 minutes.
Remove cover, discard bay leaf, stir in two cheeses, and heat in the oven for 2 minutes.

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