Carrot-Rice Bake

4 c. water
1 Tbsp. instant chicken bouillon granules
1 tsp. salt
2 c. chopped carrot
1 1/2 c. regular rice
2 Tbsp. butter or margarine
1/2 tsp. dried thyme, crushed
1/2 c. shredded sharp American cheese (2 oz.)

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.

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