Description
A creamy, cheesy Pepper Jack Rice Bake featuring sautéed bell peppers and onions combined with sour cream, cream of celery soup, and green chiles, then baked to bubbly perfection. This hearty casserole is perfect for a comforting family meal and packed with flavorful spicy kick from the Pepper Jack cheese and chiles.
Ingredients
Vegetables & Aromatics
- 1 medium red bell pepper, finely chopped
- 1 medium onion, finely chopped
- 1 cup corn kernels (fresh or frozen)
Dairy & Refrigerated
- 1 container (8 ounces) sour cream
- 2 cups shredded Pepper Jack cheese, divided (1 cup for mixing, 1 cup for topping)
Canned Goods
- 1 can (10.5 ounces) cream of celery soup
- 2 cans (4.5 ounces each) chopped green chiles
Pantry Staples
- 2 tablespoons oil
- 6 cups cooked rice
- Salt and pepper to taste
Instructions
- Preheat oven and prepare baking dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
- Sauté vegetables: Heat 2 tablespoons of oil in a skillet over high heat. Add the finely chopped red bell pepper and onion, sautéing until softened and fragrant for about 8 minutes.
- Mix ingredients: In a large mixing bowl, combine the cooked rice, sour cream, cream of celery soup, chopped green chiles, corn kernels, and the sautéed red pepper and onions. Stir in 1 cup of shredded Pepper Jack cheese and season with salt and pepper to taste. Mix until fully incorporated.
- Assemble in baking dish: Spread the rice mixture evenly into the prepared baking dish, smoothing the top for even baking.
- Bake covered: Cover the baking dish with foil to keep moisture in and bake in the preheated oven for 30 minutes.
- Add cheese topping and finish baking: Remove the foil and sprinkle the remaining 1 cup of Pepper Jack cheese evenly over the top. Return to the oven and bake uncovered for an additional 10 minutes until the cheese is melted, golden, and bubbly.
- Cool and serve: Allow the dish to cool slightly before serving to help it set for easier portioning and enhanced flavors.
Notes
- You can substitute sour cream with Greek yogurt for a lighter option.
- For extra heat, add diced jalapeños along with the green chiles.
- The dish can be prepared a day ahead and reheated covered in the oven at 350°F until warmed through.
- If using frozen corn, thaw and drain excess water before mixing.
- Leftovers keep well refrigerated for up to 3 days.
