Post by jewels on Mar 26, 2007 12:14:34 GMT -5
GREEN CHILE RICE
1 c. raw rice (not the minute rice)
3 sm. zucchini, sliced thin
7 1/2 oz. chopped green chiles
12 oz. grated Jack cheese
1 lg. tomato, sliced thin
1/4 c. green pepper
1/4 c. green onion
Salt to taste
2 tsp. oregano
1 tsp. garlic salt
2 c. sour cream
2 tbsp. chopped parsley
Cook rice according to package directions. Steam zucchini to crisp-tender. Set aside. Butter a 3-quart casserole. Put rice in and cover with chiles. Sprinkle half of the cheese on chiles. Top cheese with zucchini slices and tomatoes. Combine sour cream, oregano, garlic salt, green pepper, and green onion. Spoon evenly over tomato layer. Cover with remaining cheese. Bake 40-50 minutes at 350 degrees. Sprinkle with parsley and serve.
1 c. raw rice (not the minute rice)
3 sm. zucchini, sliced thin
7 1/2 oz. chopped green chiles
12 oz. grated Jack cheese
1 lg. tomato, sliced thin
1/4 c. green pepper
1/4 c. green onion
Salt to taste
2 tsp. oregano
1 tsp. garlic salt
2 c. sour cream
2 tbsp. chopped parsley
Cook rice according to package directions. Steam zucchini to crisp-tender. Set aside. Butter a 3-quart casserole. Put rice in and cover with chiles. Sprinkle half of the cheese on chiles. Top cheese with zucchini slices and tomatoes. Combine sour cream, oregano, garlic salt, green pepper, and green onion. Spoon evenly over tomato layer. Cover with remaining cheese. Bake 40-50 minutes at 350 degrees. Sprinkle with parsley and serve.
