4 c. water
1 tbsp. instant chicken flavored bouillon
1 tsp. salt
2 c. chopped carrot
1 1/2 c. regular rice
2 tbsp. corn oil butter
1/2 tsp. dried thyme, crushed
1/2 c. (2 oz.) shredded sharp American cheese

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 degrees for 25 minutes; stir. Sprinkle with cheese. Bake uncovered, about 5 minutes longer. Garnish with parsley, if desired. Makes 8 servings.