1 tablespoon vegetable oil
1 1/2 cups white rice, uncooked
1 onion, diced
1 cup butter
3 cups water
2 heads fresh broccoli, chopped
3 cups shredded Swiss cheese
1/2 cup chopped green bell pepper
Place vegetable oil in a large stockpot or frying pan over medium heat. Place rice in the oil and stir lightly. Saute until golden brown. Remove from oil and drain. Set aside.
Heat butter in a small skillet to boiling, stirring constantly, over medium heat. Stirring occasionally, cook onion and carrot in butter until tender; stir into the rice. Sprinkle with water and, stirring with a fork, add broccoli and cheese. Stirring constantly, cook until cheese is melted. Sprinkle with green pepper.
Reduce heat to medium-low and cook until liquid is reduced by half (about 2 minutes). Spoon the mixture into the large stockpot or pan with the rice and onion.
Pour liquid into a large saucepan and bring to a boil, stirring constantly. Sprinkle rice mixture over vegetables and heat through. Season with salt and pepper. Fluff vegetables with a wooden spoon before stirring.