Instructions: 1. Preheat oven to 350 degrees F.

2. In a large nonstick skillet, heat the wine or broth. Add the onions, celery and bell pepper; cook, stirring as needed, until softened, 5-6 minutes.

3. Add the tomatoes, parsley, thyme and black pepper; bring to a boil. Stir in the rices; transfer to a 3-quart casserole. Cover with foil and bake 10 minutes; uncover and sprinkle with the cheese. Bake until the cheese is melted, about 3 minutes longer.

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