Baked Rice With Cheese and Tomatoes

Submitted by Mrs Goodall

"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."

 

• Ready In: 35mins
• Ingredients: 11
• 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

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

Reviews

[Karen Elizabeth]

Very easy to prepare and delicious, my husband thought I had made a lot of rice, but worked his way though it in no time at all!! Much enjoyed, thank you for sharing, made for Culinary Quest 2015 (Switzerland) for Lightbulbs On The Beach