1/3 c uncooked rice

3-4 small summer squash (I use zucchini or yellow squash-both are good in it)

3-4 medium onions, sliced

1 bell pepper, sliced

3-4 medium tomatoes, sectioned

Salt & pepper to taste

2 T butter, thinly sliced

In greased 1 1/2 quart casserole arrange vegetables in layers (layer squash-layer onion, etc.).  In between layers make 2 layers of rice.  Be sure not to have rice on top or bottom of casserole.  Preferably have tomato layer on top.  Salt & pepper to taste.  Place butter slices on top.  Bake covered at 325 degrees for 1 1/2 hours or until rice is tender.

Recipe originally from Taste Of Georgia Cookbook

Notes:

If your family likes more rice add more but be sure to adjust the tomatoes to have enough liquid.

I have also added basil and oregano to this dish that adds a nice flavor.

It is also good made with hot peppers if you like that extra spice.