Italian Baked Rice and Cheese

I strongly recommend converted rice for this, I have used regular long grain white rice for this recipe and the texture of the cooked rice was too soft.

• Ready In: 1 hr 35 mins
• Serves: 8

Ingredients

• 1 1⁄2 cups  uncooked converted white rice (Uncle Ben's Original brand is best)
• 1 1⁄2 cups dry white wine
• 1 (19 1/2ounce) can tomatoes, drained and cut up
• 1 (10 3/4ounce) can chicken broth
• 2  medium zucchini, sliced 1/2 inch thick
• 2  medium onions, chopped
• 1  cup water
• 1⁄4 cup butter
•  salt and pepper
• 2  tablespoons  minced fresh garlic (or to taste)
• 1  teaspoon dried basil
• 1  bay leaf
• 1  cup sharp cheddar cheese, shredded
• 1  cup  grated romano cheese or 1  cup parmesan cheese
• 1  cup heavy whipping cream (unwhipped)

Directions

1. Set oven to 400 degrees.
2. Butter a 13 x 9-inch baking pan.
3. In a large bowl, combine ALL ingredients EXCEPT the cheddar, Romano OR Parmesan cheese and the whipping cream; mix well to combine all ingredients.
4. Transfer to a prepared baking dish.
5. Cover with foil, crimping the foil very tightly to edges of dish not to let any steam escape.
6. Bake for 1 hour (stirring at the end of 30 minutes).
7. Remove from oven and stir in the cheeses and the whipping cream.
8. Return to oven; continue to bake for 10 minutes longer.
9. Note: although I have never tryed it, I presume that half and half cream may be replaced for the whipping cream.