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Mix together cooked rice and sliced green onions in a bowl that will hold all the ingredients.
In a separate bowl or large measuring cup, combine the sour cream, diced green chiles and juice, Green Tabasco Sauce, and 1 ½ cups grated low-fat mozzarella cheese.
Mix the sour cream mixture into the rice mixture and gently combine.
Spray the Casserole Crock or a 3-4 quart oval slow cooker with non-stick spray or olive oil.
Add the combined rice mixture and press down so it’s evenly distributed in the slow cooker.
Sprinkle the top with the rest of the grated Mozzarella cheese and the Parmesan cheese.
Cook on high for 2 hours, or until the rice is bubbling hot, cheese is melted, and it’s starting to brown around the edges. (You can probably cook this for a longer time on low, but I haven’t tried it.)
If you're using the Casserole Crock you can put it in a hot oven for a few minute to brown the top. I don't recommend doing that in other slow cookers unless the manufacturer okays it.
This rice will keep well in the fridge for several days and can be reheated in the microwave or in a covered dish in an oven or toaster oven.