Lazyacres

Seasoned Rice with Tomatoes

1/4 c margarine or butter

1 green sweet pepper, chopped

1/2 c chopped onion

1 - 16 oz can tomatoes, cut up

1 T Worcestershire sauce

1 clove garlic, minced

1/4 t dried thyme, crushed

1/8 t ground red pepper

3 c cooked rice

2 T snipped parsley

1/2 c shredded cheddar or Monterey Jack cheese (2 oz)

Preheat oven to 350.

Grease a 1 1/2 quart casserole dish, set aside.

In a large skillet, melt the butter (or margarine).  Add the green pepper and onion, cook until tender.

Add the undrained tomatoes, Worcestershire sauce, garlic, thyme and red pepper.  Bring to a boil.

Reduce heat and simmer gently, uncovered, for 5 minutes to blend flavors.

Add the rice and parsley to the tomoato misture and stir until ingredients are well mixed.

Pour into the casserole dish.

Bake for 10 minutes, uncovered.

Sprinkle cheddar or Monteray Jack cheese over the top and bake uncovered for additional 5-10 minutes or until the cheese is melted and the mixture is heated throughout.