vegetable rice casserole

¼ cup butter
1 medium onion
1 bell pepper
1 ½ cup frozen peas
1 large tomato, seeded and chopped
1 ½ cups cooked white rice
1 ½ cups cooked brown rice
1 cup cheddar cheese
1 cup mozzarella cheese
3 tbs cream
salt/pepper to taste

In a heavy skillet over medium-low heat, melt butter. Add onion and bell pepper and sauté until tender. Add peas and tomato and sauté another few minutes. Add rice, half the cheese and cream and stir until cheese is melted and mixture is heated through. Transfer to a casserole dish and sprinkle with remaining cheese. Bake at 350 degrees for 20 minutes, until casserole is hot and cheese is bubbling and browned.

Note: to quickly turn this side dish into a main course, add 1½ cups of cubed, cooked chicken into the casserole and serve with a fresh green salad.