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Monterey Sunday Suppper

September 1, 2008 in Side Dishes by Moogie | No comments

Ingredients


1 cup

2 cups

1

1 Tbsp

1 7oz. can

(more?)

3 med

1 large (more?)


1 lb.

2 cups

1 tsp.

1 tsp.

2 Tbsp (more?)

2 Tbsp

1 Tbsp (more?)


Rice, raw

water

Bouillon cube

Butter/oil

Green chilis, Ortega, whole (mild!)

(Original recipe calls for whole, I used diced)

Zucchini, sliced

Tomato, fresh, sliced

(I prefer to dice the tomato)

Cheese, Monterey Jack, grated

Sour cream

oregano

Garlic saltBell pepper, green, chopped

Green onion, chopped

Parsley, fresh, diced

Instructions

  1. Cook rice: Bring water, bouillon & butter to a boil, add raw rice. Bring back to a boil, turn the heat down and simmer for 20 minutes, covered

  2. Preheat oven to 350o.

  3. Prepare (pam) a 10 X 12” pyrex cooking dish.

  4. Thinly slice zucchini & parboil.

  5. Spoon rice into the pryex baking dish.

  6. Cover with a layer of chilis.

  7. Cover with the zucchini.

  8. Sprinkle with half the cheese.

  9. Sprinkle the tomatoes

  10. Mix the sour cream, oregano, garlic salt, green pepper & green onion and spread gently over the top of the tomatoes.

  11. Sprinkle with the rest of the rated cheese & parsley

  12. Bake about 30 – 40 minutes uncovered.

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