Description
Pepper Jack Rice Bake is a delightful side dish that combines creamy textures with a zesty kick, making it an ideal companion for any meal. This cheesy vegetable bake is not only easy to prepare but also versatile enough to complement chicken, beef, or even serve as a vegetarian option. Perfect for family dinners or potluck gatherings, this dish brings together simple ingredients and bold flavors to impress your guests while allowing you to enjoy more time with them instead of in the kitchen.
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 the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Heat oil in a skillet over high heat, sauté red bell pepper and onion until softened, about 8 minutes.
- In a large mixing bowl, combine cooked rice, sour cream, cream of celery soup, chopped green chiles, corn, and sautéed vegetables. Mix in 1 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 and top with remaining cheese; bake uncovered for another 10 minutes until golden and bubbly.
- Let 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: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg