Carrot Rice Bake - cooking recipe

Ingredients

4 c. water
1 Tbsp. instant chicken bouillon granules
1 tsp. salt
2 c. chopped carrot
1 1/2 c. regular rice
2 Tbsp. butter or margarine
1/2 tsp. dry thyme, crushed
1/2 c. shredded sharp American cheese (2 oz.)

Preparation

In saucepan, bring water, bouillon granules and salt to boiling.
Stir in carrot, rice, butter and thyme.
Return to boiling.
Turn mixture into a 2-quart casserole.
Bake covered at 325\u00b0 for 25 minutes; stir.
Sprinkle with cheese.
Bake, uncovered, about 5 minutes longer.
Garnish with parsley if desired.
Makes 8 servings.