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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Serve as a side with pork roast and corn on the cob. Ingredients:
2 cups chicken stock (or low-sodium chicken broth) |
3/4 cup long-grain white rice |
2 cups light sour cream |
2 (4 ounce) cans diced green chilies, drained |
1/2 cup sliced green onion (include some tender green tops) |
1 teaspoon dried oregano |
1/2 teaspoon salt |
fresh ground black pepper |
2 tablespoons chopped fresh parsley |
2 large zucchini, unpeeled, and cut into 1/4-inch slices |
3 tomatoes, seeded, sliced, and drained |
4 cups grated monterey jack cheese |
Directions:
1. Preheat oven to 350°.
2. In a saucepan over high heat, bring chicken stock to a boil.
3. Add in rice; lower heat to low and cook, covered, about 20 minutes or until liquid is absorbed; set aside.
4. In a bowl, mix the sour cream, chiles, onions, oregano, salt, pepper, and parsley together.
5. In a 4-quart casserole dish that has been coated lightly with cooking spray, add half of each of the following in layers: rice, sour cream mixture, zucchini, tomatoes, and cheese.
6. Repeat the layers ending with cheese.
7. Bake, uncovered, 45-50 minutes or until bubbly.
8. Let stand 5-10 minutes before serving.
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