1 (6 oz.) pkg. UNCLE BEN'S® wild rice
2 1/2 c. water
1 tbsp. butter
3 c. sliced zucchini
2 tbsp. chopped green chilies
1 1/2 c. shredded Monterey Jack cheese
1 lg. tomato, cut in 6 slices
1 c. dairy sour cream
1/2 tsp. oregano
1/2 tsp. garlic salt
1/2 c. shredded Monterey Jack cheese
2 tsp. chopped parsley

Preheat oven to 375 degrees. Cook contents of rice and seasoning packets with water and butter according to package. Mix together cooked rice, zucchini, green chilies and 1 1/2 cups cheese. Spread mixture in 12 x 8 inch baking dish. Cover with aluminum foil, crimping it tightly to edges of dish. Bake 40 minutes.

Remove from oven and remove foil. Top with tomato slices. Mix together sour cream, oregano and garlic salt. Cover tomatoes with sour cream mixture. Sprinkle with remaining 1/2 cup of cheese. Broil until cheese melts and lightly browns.