1 to 1 1/2 c. raw rice, cooked
1 (4 oz.) can chopped chilies
2 med. zucchini, sliced 1/4 inch thick, parboiled
3 med. tomatoes, thick sliced & skinned
1 lb. Monterey Jack cheese, grated
2 c. sour cream
1 tsp. oregano
1 tsp. garlic salt
2 tbsp. chopped green pepper
2 tbsp. chopped green onions
1 tbsp. chopped parsley

Layer in a 9 x 13 greased pan, rice (which has been cooked), 1/2 of the grated cheese, chilies, zucchini, tomato slices. Mix the sour cream with the oregano, garlic salt, and chopped vegetables. Spread this on top of the tomatoes. Top with the rest of the cheese and bake at 350 degrees for 30 minutes. 8 servings.