Categories: Casseroles, May2012, Tomatoes, summer, zucchini

Ingredients

• 2 cups Rich Chicken Stock, canned low-sodium chicken broth, or water
• 3/4 cup long-grain white rice
• 2 cups light sour cream
• 2 cans (4 ounces each) diced green chiles, drained
• 1/2 cup sliced green onions, including some tender green tops
• 1 tsp dried oregano
• 1/2 tsp salt
• Freshly ground pepper to taste
• 2 Tbs chopped fresh parsley
• 2 large zucchini, unpeeled, cut into 1.4-inch slices
• 3 tomatoes, seeded, sliced, and drained
• 4 cups (about 1 pound) grated Monterey Jack cheese

Directions

1. Preheat oven to 350°F. In a medium saucepan over high heat, bring stock to a boil. Add rice, reduce heat to low, and cook, covered, until liquid is absorbed, about 20 minutes. Set aside.

2. In a medium bowl, mix sour cream, chiles, onions, oregano, salt, pepper, and parsley.

3. In a 4-quart casserole dish lightly coated with cooking spray or oil, add half of each of the following in layers: rice, sour cream mixture, zucchini, tomatoes, and cheese. Repeat the layers, ending with cheese.

4. Bake, uncovered, until bubbly, 45 to 50 minutes. Let stand 5 minutes before serving.

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