Description
Elevate your next meal with this delightful Pepper Jack Rice Bake, a creamy and flavorful side dish that is sure to impress family and friends. This dish combines the zesty kick of Pepper Jack cheese with fresh vegetables for a comforting casserole that pairs wonderfully with grilled chicken or turkey. Perfect for potlucks, gatherings, or cozy dinners at home, this recipe is easy to prepare and packed with cheesy goodness. Get ready to indulge in a dish that brings warmth and satisfaction to any table.
Ingredients
Scale
- 2 tablespoons oil
- 1 medium red bell pepper, finely chopped
- 1 medium onion, finely chopped
- 6 cups cooked rice
- 8 ounces sour cream
- 10.5 ounces cream of celery soup
- 9 ounces chopped green chiles (two 4.5-ounce cans)
- 1 cup corn kernels (fresh or frozen)
- 2 cups shredded Pepper Jack cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a skillet, heat oil over high heat and sauté the red bell pepper and onion until softened (about 8 minutes).
- In a mixing bowl, combine cooked rice, sour cream, cream of celery soup, chopped green chiles, corn kernels, sautéed vegetables, and one cup of shredded Pepper Jack cheese.
- Spread the mixture evenly into the prepared baking dish.
- Cover with foil and bake for 30 minutes.
- Remove foil, sprinkle remaining cheese on top, and bake uncovered for an additional 10 minutes until golden and bubbly.
- Allow to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 335
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg