LEMON RICE AND VEGGIE BAKE by NancyC
Makes 12 servings

2 cups quick-cooking white or brown rice, uncooked
4 medium-size tomatoes, chopped
2 small-size zucchini, sliced or chopped
2 medium-size carrots, peeled and sliced or chopped
2 medium-size green bell peppers, chopped
1 medium-size yellow onion, chopped
3/4 cup vegetable broth or water
2/3 cup olive oil
2/3 cup lemon juice
2 teaspoons dried parsley
2 teaspoons minced garlic
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried thyme or basil (or 1/2 teaspoon of each)
2 cups shredded Sharp Cheddar cheese or Pepper Jack Cheese (or 1 cup of each)
Optional: 1 1/2 to 2 cups chopped, cooked chicken

Preheat oven to 350˚F.

Spread uncooked rice evenly in the bottom of a 9 x 13″ pan.

Layer the tomatoes, zucchini, carrots, bell peppers, and onion over the rice.

In small bowl, mix together the water, olive oil, lemon juice, parsley, garlic, salt, pepper, thyme, and/or basil, blending well. Pour mixture over the the layered vegetables in the pan.

Bake, covered with foil, at 350˚F for 1 hour and 20 minutes, until vegetables and rice are tender. Remove from oven and sprinkle the shredded cheese over the vegetables. Bake, uncovered, for 10 additional minutes, until cheese is melted. Let cool 5 to 10 minutes, then serve.

Note: Make this a main dish by adding some chopped, cooked chicken as a layer (about 1 1/2 to 2 cups)—a great way to use leftover chicken!

Recipe from NancyC | nancy-c.com