Chile Cheese Rice Bake
Ingredients
1 cup long grain white rice
2 medium zucchini, sliced
1 (7-ounce) can diced green chiles
12 ounces Jack cheese, grated
1 large tomato, chopped
Salt to taste
2 cups sour cream
1 teaspoon oregano
1 garlic clove, chopped
1/4 cup chopped green onions
Chopped parsley
Directions
Preheat oven to 350 degrees. Cook rice and set aside. Steam zucchini until tender, then drain. Butter 3-quart casserole. Layer rice, chiles, 1/2 of cheese, zucchini and tomato. Sprinkle with salt. Combine sour cream, oregano, garlic and green onions and spoon over tomato layer. Scatter remaining cheese on top. Cover and bake for 45-50 minutes. Sprinkle with chopped parsley and serve.
Serves: 8 8
1 cup long grain white rice
2 medium zucchini, sliced
1 (7-ounce) can diced green chiles
12 ounces Jack cheese, grated
1 large tomato, chopped
Salt to taste
2 cups sour cream
1 teaspoon oregano
1 garlic clove, chopped
1/4 cup chopped green onions
Chopped parsley
Directions
Preheat oven to 350 degrees. Cook rice and set aside. Steam zucchini until tender, then drain. Butter 3-quart casserole. Layer rice, chiles, 1/2 of cheese, zucchini and tomato. Sprinkle with salt. Combine sour cream, oregano, garlic and green onions and spoon over tomato layer. Scatter remaining cheese on top. Cover and bake for 45-50 minutes. Sprinkle with chopped parsley and serve.
Serves: 8 8
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