Pepper Jack Rice Bake
A comforting and cheesy rice casserole packed with flavor, perfect for family gatherings.
Equipment
- 9x13 baking dish Lightly sprayed with cooking spray
Ingredients
Main Ingredients
- 2 tablespoons oil
- 1 medium red bell pepper, chopped
- 1 medium onion, chopped
- 6 cups cooked rice
- 8 ounces sour cream
- 10.5 ounces cream of celery soup
- 2 cans 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). Lightly spray a 9x13x2-inch baking dish with cooking spray to prevent sticking.
- In a large skillet, heat the oil over medium-high heat. Add the chopped bell pepper and onion. Sauté for about 8 minutes, or until they are softened and fragrant. Tip: Stir occasionally to ensure even cooking.
- In a large mixing bowl, combine the cooked rice, sour cream, cream of celery soup, chopped green chiles, corn, and the sautéed bell pepper and onion. Mix well until everything is evenly combined. Stir in half of the shredded Pepper Jack cheese.
- Spread the rice mixture evenly into the prepared baking dish.
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and sprinkle the remaining cup of Pepper Jack cheese on top. Bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly. Tip: Keep an eye on the cheese to prevent it from burning.
Notes
For added flavor, consider mixing in some cooked ground beef or spices like cumin or chili powder. This casserole can be made ahead of time and stored in the refrigerator before baking. Just add a few extra minutes to the baking time if baking from cold.