Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Yield: 8 people
This Pepper Jack Rice Bake is filled with onions, green chiles, red bell pepper, corn, cream of celery soup, and pepper jack cheese. A crazy good casserole and an amazing side for spring and summer grilling. For an even easier meal, you can make this Pepper Jack Rice Bake in advance and keep it in the freezer until ready to serve.
We love to serve this Pepper Jack Rice Bake with grilled pork, chicken, or steaks. It also pairs well with any Mexican meal. For a vegetarian variety, feel free to add more veggies.
Ingredients
1 (8 ounces) container of sour cream
2 tablespoons oil
6 c. cooked rice
1 medium onion, chopped
1 medium red bell pepper, chopped
1 (10.75 ounces) can of cream of celery soup
2 c. shredded Pepper Jack cheese
salt and pepper
2 (4.5 ounces) cans of chopped green chiles
1 c. corn kernels, fresh or frozen
How to make Pepper Jack Rice Bake
Step 1: Prepare the oven. Preheat it to 375 degrees F. Using cooking spray, lightly grease a 9 x 13 x 2-inch baking dish.
Step 2: In a large skillet, heat the oil over medium-high heat. Once the oil is hot, add the bell pepper and onion to the skillet and cook for about 8 minutes until tender.
Step 3: Mix the cooked rice with sour cream, soup, green chiles, corn, cooked pepper, onion, and half of Pepper Jack cheese until well combined. Then, spread this into the prepared pan.
Step 4: Using foil, cover the dish and place it in the preheated oven. Bake for about 30 minutes. Uncover and sprinkle the rest of the Pepper Jack cheese on top. Then, continue baking for another 10 minutes.
Notes:
For this recipe, you can use any cream of soup.
Feel free to use your preferred cheese.
Use any type of cooked rice as long as you ready 6 cups as the recipe requires.
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