Cheesy Vegetables And Rice Recipe
Ingredients
1 cup long grain rice
2 cups hot water
2 cups (8 ounces) shredded Monterey jack cheese, divided
1 large zucchini, sliced
1 medium tomato, chopped
1 green onion, chopped
1 teaspoon Italian herb seasoning
1 container (8 ounces) dairy sour cream
Directions
Place rice and water in 1 1/2-quart microproof casserole.
Cover with casserole lid and cook on HI, 8 to 10 minutes.
In layers over rice, place half the cheese, zucchini, tomato, green onion, Italian seasoning, and remaining cheese.
Cover and cook on 80, 8 to 9 minutes.
Spread sour cream evenly over top.
Cover and continue to cook on 80, 1 minute.
Remove from oven and let stand, covered, 5 minutes.
Cover with casserole lid and cook on HI, 8 to 10 minutes.
In layers over rice, place half the cheese, zucchini, tomato, green onion, Italian seasoning, and remaining cheese.
Cover and cook on 80, 8 to 9 minutes.
Spread sour cream evenly over top.
Cover and continue to cook on 80, 1 minute.
Remove from oven and let stand, covered, 5 minutes.
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