Italian Baked Rice And Cheese - cooking recipe

Ingredients

1 1/2 cups uncooked converted white rice (Uncle Ben's Original brand is best)
1 1/2 cups dry white wine
1 (19 1/2 ounce) can tomatoes, drained and cut up
1 (10 3/4 ounce) can chicken broth
2 medium zucchini, sliced 1/2 inch thick
2 medium onions, chopped
1 cup water
1/4 cup butter
salt and pepper
2 tablespoons minced fresh garlic (or to taste)
1 teaspoon dried basil
1 bay leaf
1 cup sharp cheddar cheese, shredded
1 cup grated romano cheese or 1 cup parmesan cheese
1 cup heavy whipping cream (unwhipped)

Preparation

Set oven to 400 degrees.
Butter a 13 x 9-inch baking pan.
In a large bowl, combine ALL ingredients EXCEPT the cheddar, Romano OR Parmesan cheese and the whipping cream; mix well to combine all ingredients.
Transfer to a prepared baking dish.
Cover with foil, crimping the foil very tightly to edges of dish not to let any steam escape.
Bake for 1 hour (stirring at the end of 30 minutes).
Remove from oven and stir in the cheeses and the whipping cream.
Return to oven; continue to bake for 10 minutes longer.
Note: although I have never tryed it, I presume that half and half cream may be replaced for the whipping cream.