Vegetarian Rice Casserole

1 tablespoon olive oil 2 onions -- chopped 2 stalks celery -- chopped 1/2 green bell pepper -- seeded and chopped 1 can diced tomatoes (no salt added) -- (14.5 oz) 1/2 cup minced parsley 1 teaspoon dried thyme 1/4 teaspoon freshly ground black pepper 2 1/2 cups cooked brown rice 2 cups cooked wild rice 1 cup shredded reduced-fat cheddar cheese Preheat the oven to 350º. In a large nonstick skillet, heat the oil. Add the onions, celery and bell pepper; cook, stirring as needed, until softened, 5 - 6 minutes. 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. No serving size listed, I am guessing it serves 5 NOTES : Per Serving: 235 Calories, 5 g Total Fat, 0 g Saturated Fat, 3 mg Cholesterol, 326 mg Sodium, 38 g Total Carbohydrate, 3 g Dietary Fiber, 10 g Protein, 202 mg Calcium. 1 serving = 5 points