Ingredients
- 1 cup uncooked long grain rice
- 3 medium zucchini, cut into 1/8-inch slices
- 1 can (4 ounces) chopped green chilies (try using Hungarian hot wax peppers deseeded instead)
- 4 cups (16 ounces) shredded Monterey Jack cheese, divided
- 2 cups (16 ounces) sour cream
- 2 tablespoons chopped green pepper
- 2 tablespoons chopped scallions
- 1 tablespoon minced celery leaves (in place of fresh parsley)
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 large tomato, sliced
Directions
Cook rice according to package directions. In a large saucepan, cook zucchini in half-inch of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until zucchini is crisp-tender; drain and set aside. Place rice in a greased shallow 3-quart baking dish. Layer with chilies and 1-1/2 cups cheese. In a large bowl, combine the sour cream, green pepper, onion, parsley, salt and oregano. Spread over cheese. Layer with zucchini and tomato. Sprinkle with remaining cheese. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 12 servings.