Description
A delightful baked rice dish featuring creamy Pepper Jack cheese and colorful vegetables, perfect for any gathering.
Ingredients
Scale
- 2 tablespoons oil
- 1 medium red bell pepper, finely chopped
- 1 medium onion, finely chopped
- 6 cups cooked rice
- 1 container (8 ounces) sour cream
- 1 can (10.5 ounces) cream of celery soup
- 2 cans (4.5 ounces each) chopped green chiles
- 1 cup corn kernels
- 2 cups shredded Pepper Jack cheese
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Sauté the oil in a large pan over medium heat with finely chopped onion and red bell pepper for 5-7 minutes.
- Combine the cooked rice, sautéed vegetables, sour cream, cream of celery soup, chopped green chiles, corn kernels, and 1 cup of Pepper Jack cheese in a mixing bowl.
- Transfer the mixture into a greased 9×13-inch baking dish.
- Add the remaining 1 cup of Pepper Jack cheese over the top.
- Bake for 25-30 minutes, until cheese is bubbly and lightly browned.
- Serve after cooling for a few minutes.
Notes
For a gluten-free version, use gluten-free cream of celery soup. Adjust spice levels of green chiles to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg