Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

Serve as a side with pork roast and corn on the cob.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. In a saucepan over high heat, bring chicken stock to a boil.
  3. Add in rice; lower heat to low and cook, covered, about 20 minutes or until liquid is absorbed; set aside.
  4. In a bowl, mix the sour cream, chiles, onions, oregano, salt, pepper, and parsley together.
  5. 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.
  6. Repeat the layers ending with cheese.
  7. Bake, uncovered, 45-50 minutes or until bubbly.
  8. Let stand 5-10 minutes before serving.

Reviews

(1)
Most Helpful

I have looked for this recipe for several years now - I'm so glad to have finally found it! A dear old lady in our church used to make this for pot lucks when I was just a child. Her's didn't have oregano in it but it was a tasty addition. This turned out beautifully and reminded me of my childhood. Thanks so much for a recipe I'll turn to again and again!

CASunshine September 29, 2006

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