Carrot-Rice Bake

Ingredients
4 cups water 1 Tbsp. instant chicken
bouillon granules

1 tsp. salt 2 cups chopped carrot

1 1/2 cups regular rice 2 Tbsp. butter/maragine

1/2 tsp. dried thyme,
crushed 1/2 cup shredded sharp
Ameican cheese

**Ingredients**
4 cups water	1 Tbsp. instant chicken bouillon granules
1 tsp. salt	2 cups chopped carrot
1 1/2 cups regular rice	2 Tbsp. butter/maragine
1/2 tsp. dried thyme, crushed	1/2 cup shredded sharp Ameican cheese

In Saucepan, bring water, bouillon granules, & salt to boiling. Stir in carrot, rice, butter & thyme; return to boiling. Pour mixture into a 2-quart casserole.
Bake, covered, at 350 degrees for 25 minutes; stir. Sprinkle with cheese. Bake, uncovered, for 5 minutes longer. Garnish with parsley. Serves 8 people.