3 tablespoons olive oil 1 cup finely chopped Vidalia onions 2 garlic cloves, minced 3/4 cup finely chopped carrots 2 cups coarsely chopped red and green bell peppers 2 teaspoons basil 1/4 teaspoon thyme 2 cups coarsely chopped tomatoes 2 cups rice 3 cups beef stock (or vegetable stock) 1/4 teaspoon ground allspice 1/2 teaspoon cayenne pepper 2 tablespoons cornstarch in 1/4 cup of water 1 cup fresh grated swiss, parmesan or muenster cheese salt to taste Bring 3 cups of water to a boil in a heavy saucepan. Stir in 2 cups rice. Cover, reduce heat, and simmer for 45 minutes until rice is tender. Drain excess water if there is any. In another large saucepan, heat the oil. Add the onions, garlic and stir occasionally till the onions are translucent. Stir in the carrots, bell peppers, basil and thyme. Stir for about 5 minutes, then add everything else except the cheese. Cover and simmer for 20 minutes, or until vegetables are tender. Mix the vegetable stew with the rice and sprinkle the cheese on top. Serves 8.