Carrot-Rice Bake
8 ingredients
2 steps
Ingredients
- 4 c. water
- 1 Tbsp. instant chicken bouillon granules
- 1 tsp. salt
- 2 c. chopped carrots
- 1 1/2 c. regular rice
- 2 Tbsp. butter
- 1/2 tsp. thyme, crushed
- 1/2 c. shredded American cheese
Directions
-
1In a saucepan, bring water, bouillon granules and salt to boiling. Stir in carrots, rice, butter and thyme. Return to boiling. Turn mixture into 2-quart casserole. Bake, covered, at 325° for 25 minutes. Stir. Sprinkle with cheese. Bake, uncovered, for 5 minutes longer. Garnish with parsley.
-
2Serves 8.
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