• Preheat oven to 400° F.
• Grease large casserole, if using. I prefer to prepare the casserole in a cast iron pot, so I eliminate the need for a separate casserole.
  

Prepare rice.

• Rinse rice in a strainer.
• Place in stainless steel pot.
• Add chicken broth, soy sauce and thyme.
• Bring to a boil, stirring constantly.
• Boil for about two minutes, then reduce heat to low.
• Cover and let cook for 30 minutes without lifting the lid, while you prepare the rest of the casserole.
• When water is completely absorbed the rice is cooked.
  

Prepare breadcrumbs

• In a 2-cup measure melt two tablespoons of butter. Add breadcrumbs and stir with a fork.

Prepare the casserole.

• In a cast iron pot or stainless steel pot, melt two tablespoons of butter over medium heat.
• Add onion and sauté until soft.
• Add red pepper, jalapeño pepper and garlic and cook for another minute.
• Add flour and black pepper and stir to coat the vegetables.
• Slowly add the milk, stirring constantly to avoid lumps. Heat and stir until thickened. Reduce heat
• Stir in sour cream and cheese.
• Stir in ham, peas and rice.
• Transfer mixture to casserole, if using.
• Smooth out top and sprinkle with breadcrumbs.
• Bake for 30 minutes at 400°F or until bubbly and golden brown.
• Let stand for five minutes before serving.