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
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.