California Cheese Casserole

• Ingre­di­ents:
• 1 cup rice
• 14 oz. can whole green chiles
• 4 zuc­chi­ni
• 2 large tomatoes
• 1 lb. block Mon­terey Jack cheese (sliced or shredded)
• 2 cups sour cream
• 1 tsp. salt
• 1 tsp. oregano
• ¹⁄₂ green bell pep­per, chopped
• 2 tbsp. minced green onion

Pre­heat oven to 350°.

Grease a 13″ x 9″ bak­ing dish. Cook rice and spread it out in the dish.

Slice zuc­chi­ni thin­ly and par­boil 1 minute.

Slit green chiles and remove seeds. Cut one ¹⁄₄″ thick slice of Mon­terey Jack for each pep­per and fold them into the peppers.

Grate the rest of the Mon­terey Jack, set it aside.

Cov­er the rice in the bak­ing dish with lay­er of the cheese-stuffed chiles.

Add a lay­er of sliced toma­toes and zucchini.

Mix spices, minced green onion and chopped green bell pep­per with sour cream and spread it on top.

Cov­er with the shred­ded cheese.

Cov­er with foil and bake at 350° until the cheese is bub­bling, about 45 min­utes to 1 hour.