My Way Rice And Green Chili Cheese Bake |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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MY WAY RICE AND GREEN CHILI CHEESE BAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Thompson Estate in Rockwall, Texas in 1995. Ingredients:
1 cup uncooked rice |
3 medium zucchini thinly sliced |
7-1/2 ounce can coarsely chopped green chili |
12 ounces grated pepper jack cheese |
1 large tomato peeled and thinly sliced |
1 teaspoon salt |
2 cups sour cream |
1 teaspoon oregano |
1 teaspoon garlic salt |
1/4 cup chopped green onion |
1/4 cup chopped green pepper |
2 tablespoons chopped parsley |
Directions:
1. Cook rice according to package directions.
2. Cook zucchini in a small amount of water until crisp then drain and set aside.
3. In a three quart buttered casserole place cooked rice then cover with chopped chilies.
4. Sprinkle with 1/2 of the cheese then arrange zucchini over cheese.
5. Add tomato slices and sprinkle with salt.
6. Combine sour cream, oregano, garlic salt, green pepper and onions then spread over tomatoes.
7. Scatter remaining cheese over all and bake covered at 350 for 45 minutes.
8. Sprinkle with parsley and serve.
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