Ingredients

• ¼ cup butter
• 1 onion, diced
• 1 cup brown and wild rice mix
• ¼ cup water
• 2 large tomatoes, diced
• 4 small zucchini, sliced
• ½ cup shredded Colby cheese
• 2 cups sour cream
• 2 cloves garlic, crushed
• 1 tsp salt
• ¼ tsp Italian seasoning
• ¼ tsp red pepper flakes
• ¼ tsp black pepper

Directions

• Step 1
  Preheat oven to 375 degrees.

• Step 2
  Melt butter in a Dutch oven over medium-low heat. Mix onion, brown and wild rice mix, and water in the melted butter. Layer tomatoes over rice mixture; top with zucchini. Cover zucchini with Colby cheese.

• Step 3
  Mix sour cream, garlic, salt, Italian seasoning, red pepper flakes, and black pepper together in a bowl; spread over Colby cheese layer. Cover Dutch oven.

• Step 4
  Bake in the preheated oven until rice is tender and cheese is bubbling, about 45 minutes.

Cook’s Notes:

To make this in an outdoor Dutch oven, put the zucchini in before the tomatoes and use 10 bricks on top and 14 on bottom for 30 to 50 minutes