Pepper Jack Rice Bake
A comforting and cheesy casserole combining creamy rice, zesty peppers, and the kick of Pepper Jack cheese, perfect for family gatherings and cozy nights.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons oil
- 1 medium red bell pepper, finely chopped
- 1 medium onion, finely chopped
- 6 cups cooked rice
- 1 container (8 ounces) sour cream
- 1 can (10.5 ounces) cream of celery soup
- 2 cans (4.5 ounces each) chopped green chiles
- 1 cup corn kernels (fresh or frozen)
- 2 cups shredded Pepper Jack cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Heat oil in a large skillet over high heat. Sauté the chopped red bell pepper and onion until softened, about 8 minutes.
- In a mixing bowl, combine the cooked rice, sour cream, cream of celery soup, chopped green chiles, corn kernels, and the sautéed mixture.
- Stir in one cup of the shredded Pepper Jack cheese.
- Spread the rice mixture evenly in the prepared baking dish.
- Cover it with foil and bake for 30 minutes.
- Remove the foil and sprinkle the remaining cheese on top. Bake uncovered for another 10 minutes or until bubbly.
- Allow to cool slightly before serving.
Notes
Feel free to customize with additional ingredients like black beans or cooked chicken for extra protein.
Find it online: https://www.zaynkitchen.com/pepper-jack-rice-bake-2/