Serves: 10
Total Calories: 295

1 cup long grain rice
3 zucchini medium, sliced
1 (7-ounce) can green chili whole, drained and coarsely chopped
12 ounces Monterey Jack cheese shredded
1 tomato large, peeled (if desired) and thinly sliced
1/2 teaspoon salt
2 cups sour cream
1/4 cup green bell pepper chopped
1/4 cup green onion chopped
1 teaspoon oregano
1 teaspoon garlic salt
2 tablespoons parsley chopped

Cook rice according to package directions. Preheat oven to 350°. Butter a 3-quart baking dish.

Meanwhile, in a second saucepan, cook zucchini in a small amount of boiling salted water until crisp-tender. Drain and set aside.

In baking dish, layer rice, green chilies, 1 1/2 cups of the cheese and the tomato slices. Sprinkle with 1/2 teaspoon salt. Top with zucchini.

In a small bowl, stir sour cream, green pepper, green onions, oregano and garlic salt. Spoon over tomato slices. Sprinkle with remaining cheese. Bake for 35 to 45 minutes or until bubbly around the edges. Garnish with parsley before serving.

Nutritional Facts:

Serves: 10
Total Calories: 295
Calories from Fat: 169

More Recipes from the Customers' Cookbook Cookbook:
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Citrus Fruitatta
Grandma's Yellow Squash Surprise
Rice-Cheese Bake
Stuffed Onions
Sweet And Sour Carrots
Sweet Potato-Stuffed Peach Halves
Turnips Terrific