1 bag Success White Rice
    1/2 pound Brussels sprouts, trimmed and halved
    1/3 cup diced ham
    1 clove garlic, minced
    1 tablespoon olive oil
    3/4 teaspoon salt, divided
    3/4 teaspoon black pepper, divided
    1 cup heavy cream
    2 tablespoons finely chopped fresh chives
    2 tablespoons Dijon mustard
    1 cup shredded sharp cheddar cheese
    1/2 cup grated Parmesan cheese, divided
    1/3 cup breadcrumbs
    2 tablespoons butter, melted

    Preheat oven to 450 F. Prepare rice according to package directions.
    In large bowl, toss Brussels sprouts, ham, garlic, olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on parchment paper-lined baking tray and roast 12-15 minutes, or until caramelized. Decrease oven temperature to 425 F.
    In large bowl, toss rice, Brussels sprouts mixture, cream, chives, Dijon mustard, remaining salt and remaining pepper. Stir in cheddar and 1/3 cup Parmesan cheese. Transfer mixture to greased, 2-quart baking dish.
    In small bowl, stir breadcrumbs, remaining Parmesan and melted butter. Sprinkle over rice mixture.
    Bake 12-15 minutes, or until golden brown and bubbling.