Sunday, April 17, 2011

Cheesy Summer Garden Rice


Ingredients:
1 C uncooked rice
1 4 oz can of diced green chilis
1 lb Monterey Jack cheese (or other cheese to taste)
3 medium zucchini, sliced and parboiled
3 large tomatoes, peeled and sliced
2 C sour cream 
1 tsp dried oregano
1 tsp garlic salt
¼ C diced green onion
¼ C diced green pepper

 Method:
1.      Cook the rice.
2.      Slice and parboil the zucchini. 
3.      Peel and slice the tomatoes. 
4.      Mix the sour cream, green onions, green peppers, oregano and garlic salt.
5.      Grate a huge amount of cheese. I used 8 ounces Monterey Jack and 6 ounces of Irish Harp Cheddar.
6.      Layer in a 9 X 13 in this order…
a.      Rice
b.      Green chilis
c.       ½ cheese
d.      Zucchini and tomatoes 
e.      Sour cream
f.        Remaining cheese
7.      Bake 350 degrees for about 30 minutes.  Broil if desired to get this lovely top.
8.      Devour