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1 cup quick cooking brown rice
1/4 cup water
1 .9-ounce envelope vegetable soup mix dried
1/2 cup onions coarsely chopped
1 tablespoon vegetable oil
2 zucchini small or yellow summer squash or a combination, halved lengthwise and cut in 1/2 -inch slices
1 teaspoon garlic minced
1 14 1/2-ounce can stewed tomatoes cut up and juice reserved
2 teaspoons chili powder
1/3 cup vegetable juice
1/2 cup sour cream
1 tablespoon green onions sliced
1 tablespoon parsley chopped
Sour cream Additional dairy
* Preparation Time: 25 minutes Storage Time: Up to 24 hours Baking Time: 50 minutes Spray a deep 1 1/2 -quart casserole with non-stick cooking spray. Cook rice according to package directions, adding an extra 1/4 cup water and dried soup mix.
Meanwhile, in a 10-inch skillet over medium heat, saute onion in oil for 3 minutes. Add squash and garlic. Cover and cook for 5 minutes or until crisp-tender, stirring occasionally. Uncover. Stir in rice mixture, stewed tomatoes with juice and chili powder. Transfer to casserole. Cover and refrigerate up to 24 hours.
Bell: Uncover rice mixture. Pour vegetable juice cocktail over top. Cover and bake in a preheated 350° oven for 50 minutes or until very hot.
To serve, garnish mixture with 1/2 cup sour cream. Sprinkle with green onion and parsley. Pass additional sour cream.
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