Description
A quick and easy baked rice casserole loaded with vegetables and creamy, spicy Pepper Jack cheese, perfect for weeknight dinners.
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.
- Heat the oil in a skillet over high heat. Sauté the red bell pepper and onion until softened, about 8 minutes.
- Combine the cooked rice, sour cream, cream of celery soup, green chiles, corn kernels, sautéed vegetables, and one cup of Pepper Jack cheese in a mixing bowl. Mix well.
- Spread the rice mixture evenly in the prepared baking dish.
- Cover with foil and bake for 30 minutes.
- Remove the foil and sprinkle remaining cheese on top; bake uncovered for an additional 10 minutes until golden and bubbly.
- Allow to cool slightly before serving.
Notes
Preheating ensures even baking. Sautéing the vegetables enhances their sweetness. Mixing hot rice with cool sour cream helps melt the cheese better. Covering while baking keeps the dish moist. Removing the foil lets the top brown and cheese bubble.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg