Preparation:
Melt margarine in 12-inch skillet or Dutch oven over medium-high heat. Cook onion and carrot in margarine, stirring frequently, until tender. Reduce heat to medium. Stir in rice. Cook uncovered, stirring frequently, until rice begins to brown.
Mix milk and whipping cream; pour 1/2 cup of the milk mixture over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining milk mixture, 1/2 cup at a time. Stir in cheeses and pepper. Cook about 5 minutes, stirring frequently, until cheeses are melted. |
