Rice and Green Chili Cheese Bake
From chefmeow 18 years ago
- 45 minutes to make
- Serves 4
Yummy. This is so good. I serve it often and there are never any leftovers. Goes great with chicken and pork chops.
Ingredients
- 1 cup uncooked rice shopping list
- 3 medium zucchini thinly sliced shopping list
- 7-1/2 ounce can coarsely chopped green chili shopping list
- 12 ounces grated pepper Jack cheese shopping list
- 1 large tomato peeled and thinly sliced shopping list
- 1 teaspoon salt shopping list
- 2 cups sour cream shopping list
- 1 teaspoon oregano shopping list
- 1 teaspoon garlic salt shopping list
- 1/4 cup chopped green onion shopping list
- 1/4 cup chopped green pepper shopping list
- 2 tablespoons chopped parsley shopping list
How to make it
- Cook rice according to package directions.
- Cook zucchini in a small amount of water until crisp then drain and set aside.
- In a three quart buttered casserole place cooked rice then cover with chopped chilies.
- Sprinkle with 1/2 of the cheese then arrange zucchini over cheese.
- Add tomato slices and sprinkle with salt.
- Combine sour cream, oregano, garlic salt, green pepper and onions and spread over tomatoes.
- Scatter remaining cheese over all and bake covered at 350 for 45 minutes.
- Sprinkle with parsley and serve.
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