Shredded pesto-flavored havarti cheese, corn and sautéed onion and green pepper easily turn plain cooked rice into a flavorful 'pilaf'.

Wisconsin Pesto Cheese Rice with Corn

1 cup long-grain white rice
1 tablespoon vegetable oil
1 small onion, chopped
1/4 cup green pepper, finely chopped
1 cup corn
1 1/4 cups (5 ounces) Wisconsin Pesto-Havarti cheese, shredded
1/8 teaspoon ground black pepper
Salt, to taste

1. In medium saucepan, bring rice and 2 cups water to boil. Cover, turn heat to low and simmer 25 minutes.
2. Meanwhile, sauté onion and green pepper in oil about 4 to 5 minutes, until onion is tender. Set aside.
3. Remove rice from heat. Stir in onion, green pepper, corn, cheese, pepper and salt. Cover and simmer about 5 minutes, until cheese is melted.

Makes 6 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.