MONTEREY SUNDAY SUPPER

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.

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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.

 

 

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