Description
A warm and comforting Rice Bake with zesty Pepper Jack cheese, sautéed vegetables, and creamy textures that bring families together.
Ingredients
Scale
- 2 tablespoons of oil
- 1 medium red bell pepper (finely chopped)
- 1 medium onion (finely chopped)
- 6 cups of cooked rice
- 1 container (8 ounces) of sour cream
- 1 can (10.5 ounces) of cream of celery soup
- 2 cans (4.5 ounces each) of chopped green chiles
- 1 cup of corn kernels (fresh or frozen)
- 2 cups of shredded Pepper Jack cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Sauté the finely chopped red bell pepper and onion in a large skillet over high heat for about 8 minutes, until softened.
- Combine the cooked rice, sour cream, cream of celery soup, drained chopped green chiles, corn kernels, sautéed vegetables, and 1 cup of shredded Pepper Jack cheese in a large mixing bowl, stirring until well mixed.
- Spread the rice mixture evenly into the prepared baking dish.
- Bake covered for 30 minutes, allowing the flavors to meld.
- Add the remaining Pepper Jack cheese, and bake uncovered for an additional 10 minutes until the cheese is bubbly and golden brown.
- Cool for a few minutes before serving.
Notes
Make-ahead tips: You can prepare the dish a day in advance and refrigerate it. For a quick dinner, consider using an air fryer.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Pepper Jack, Rice Bake, Casserole, Comfort Food, Vegetarian