Ingredients

1/4 cup (1/2 stick) unsalted butter

1 onion, chopped

1 green bell pepper, chopped

1 1/2 cups frozen whole kernel corn, thawed

1 large tomato, seeded, chopped

3 cups cooked rice (about 1 cup raw)

2 cups grated Swiss cheese (about 6 ounces)

3 tablespoons whipping cream

1 tablespoon chopped fresh thyme or 1 teaspoon dried

Preparation

Melt butter in heavy large skillet over medium-low heat. Add onion and bell pepper and saut
until tender, about 8 minutes. Add corn and tomato and saut 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 souffl dish.
Preheat broiler. Sprinkle remaining 1 cup cheese over rice mixture. Broil until cheese melts,
about 2 minutes.