Ingredients:
2 cups chicken stock ( or low-sodium chicken broth)
3/4 cup long-grain white rice
2 cups light sour cream
2 (4 ounce) cans diced green chilies, drained
1/2 cup sliced green onions ( include some tender green tops)
1 teaspoon dried oregano
1/2 teaspoon salt
fresh ground black pepper
2 tablespoons chopped fresh parsley
2 large zucchini, unpeeled, and cut into 1/4-inch slices
3 tomatoes, seeded, sliced, and drained
4 cups grated monterey jack cheese
Directions:
Preheat oven to 350F.
In a saucepan over high heat, bring chicken stock to a boil.
Add in rice; lower heat to low and cook, covered, about 20 minutes or until liquid is absorbed; set aside.
In a bowl, mix the sour cream, chiles, onions, oregano, salt, pepper, and parsley together.
In a 4-quart casserole dish that has been coated lightly with cooking spray, add half of each of the following in layers: rice, sour cream mixture, zucchini, tomatoes, and cheese.
Repeat the layers ending with cheese.
Bake, uncovered, 45-50 minutes or until bubbly.
Let stand 5-10 minutes before serving.
Servings: 6
Time preparation: 30 min.
Time total: 80 min.