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