Directions

Preheat oven to 350°F (180°C). Stir rice with milk, water, Worcestershire sauce, Dijon and half each of the salt, pepper and garlic in a large saucepan until well combined. Set pan over medium-high heat; bring to a boil. Reduce heat to medium-low. Cover and cook, stirring occasionally, for 18 minutes or until liquid is almost absorbed. Turn burner off. Stir in Cheddar cheese, sour cream and green onion. Pour rice mixture into a greased 8-inch (20 cm) square, baking dish. Smooth top.

Toss chopped tomato with parsley and remaining salt, pepper and garlic; spoon evenly over the rice mixture. Sprinkle with Parmesan cheese.

Place casserole on the centre rack; bake for 10 minutes. Broil for 2 to 3 minutes or until top is bubbly and golden.

Makes 4 servings.

Tip: For a Southwestern version, substitute Monterey Jack cheese for the Cheddar and Parmesan and top the casserole with 1-1/2 cups (375 mL) drained salsa.