Carrot-Rice Bake - cooking recipe

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

Preparation

In 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\u00b0 for 25 minutes. Stir. Sprinkle with cheese. Bake, uncovered, for 5 minutes longer. Garnish with parsley.
Serves 8.