Sunday, April 17, 2011

Cheesy Summer Garden Rice

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

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