Green Chile Rice

1. 1 cup raw rice (not the minute rice)
2. 3 sm. zucchini, sliced thin
3. 7 1/2 oz. chopped green chiles
4. 12 oz. grated Jack cheese
5. 1 large tomato, sliced thin
6. 1/4 cup green pepper
7. 1/4 cup green onion
8. Salt to taste
9. 2 tsp. oregano
10. 1 tsp. garlic salt
11. 2 cup sour cream
12. 2 Tbsp. chopped parsley

Cook rice according to package directions. Steam zucchini to crisp-tender. Set aside. Butter a 3-quart casserole. Put rice in and cover with chiles. Sprinkle half of the cheese on chiles. Top cheese with zucchini slices and tomatoes. Combine sour cream, oregano, garlic salt, green pepper, and green onion. Spoon evenly over tomato layer. Cover with remaining cheese. Bake 40-50 minutes at 350 degrees. Sprinkle with parsley and serve.