1 cup raw rice=3 cups cooked rice*
*I prepared the rice according to package directions, but I used chicken broth instead of water..gives more flavor. Try canned vegetable broth also.
2 medium zucchini, sliced and steamed
1 1/2 lbs. grated Monterey Jack cheese*
*While I am a Mouse, and I LOVE cheese, I found this amount to be rather large..I used only half of the 1 1/2 lbs..(you do the math!)
4 oz can mild green chopped chilis, drained
2 Tbsp chopped green onion
1 Tbsp chopped green pepper*
*I used 2 Tbsp green pepper
1 tsp chopped parsley
2 med sliced tomatoes*
*Fresh from the garden is the only way to go with this recipe
1 cup sour cream
1 tsp garlic salt
1 tsp dried oregano*
*I think 1/2 tsp would be sufficient, or it’s too green
Mix the sour cream with onion, green peppers, parsley, oregano and garlic salt.
Butter a 9″ square pan. Layer rice, chilis,and 1/2 of the cheese. Spread sour cream mixture over rice to edges. Layer zuchinni and then layer tomatoes on top of zuch.
At this point, I salt and peppered the tomatoes and sprinkled some Italian style dry bread crumbs from a can on top, then cover with the rest of the cheese.
Bake at 350° for about 45 minutes, til cheese is golden like lasagne.
UPDATES TO RECIPE EFFECTIVE 7/26/2007
- I boiled the rice in canned vegetable broth
- I substituted fresh jalapeño peppers and banana peppers from the garden for the green pepper and the canned chilis and I didn’t measure either one, just piled them on. I also did not mix the peppers and onions with the sour cream. Just layer on rice before spreading sour cream mixture on.
- I omitted the bread crumbs
- I added a few good shakes of dried basil to the sour cream mixture, no fresh basil on hand, but fresh basil would be excellent layered into this event.