southwest zucchini and brown rice casserole

Ingredients

• 3 cups brown rice, cooked
• 1-2 can diced green chilies, mild or medium heat (4 oz each)
• 8 ounces Monterey Jack cheese slices, reduced fat if desired
• 3 medium zucchini, cut into 1/4 inch rounds
• 3 large tomatoes, peeled and thinly sliced
• 2 tablespoons cilantro, chopped (optional)
• 1/2 teaspoon dried oregano, crushed
• 1 teaspoon garlic salt
• 16 ounces light sour cream
• 1/4 cup roasted red bell peppers, chopped (jarred)
• 1/4 cup green onions, chopped (white and green)
• 1 1/2 cups grated Monterey Jack cheese