BAKED RICE W/ TOMATOES & CHEESE     

Chef Johnny

Serves four

3 tablespoons butter

1/3 cup finely chopped onions

1 minced garlic clove

1/3 cup dices fresh ripe tomatoes

1-cup rice

1 tablespoon chopped parsley

2 sprigs fresh thyme

1/2 bay leaf

A Generous Sprinkle of Chef Johnny's Lemmon Pepper Herb & Garlic

1 1/4 cups chicken broth

2 tablespoons grated Parmesan cheese

3 tablespoons grated Swiss cheese

Melt one-tablespoon butter in heavy ovenproof skillet.   Add onion and garlic and sauté.  Add tomatoes, rice, thyme, bay leaf, Chef Johnny's Lemon Pepper Herb & Garlic and mix well.  Stir in broth.  Bring to a full boil.  Cover and place skillet in preheated 400-degree oven for exactly 17 minutes.  Remove from oven and discard thyme and bay leaf.  With fork, stir in remaining two tablespoons butter, cheeses and parsley.  Serve immediately. 

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