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–+ servings
Pepper Jack Rice Bake

Creamy Pepper Jack Rice Bake for Ultimate Comfort Food

A comforting and versatile Pepper Jack Rice Bake, perfect for family gatherings and weeknight dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon Oil Can substitute with butter.
  • 1 medium Red Bell Pepper Other bell peppers work well.
  • 1 medium Onion Yellow or white onions are good substitutes.
  • 6 cups Cooked Rice White, brown or cauliflower rice can be used.
Creamy Mixture Ingredients
  • 8 ounces Sour Cream Greek yogurt can be a healthier substitute.
  • 10.5 ounces Cream of Celery Soup Homemade or other cream soups can be alternatives.
  • 2 cans Chopped Green Chiles Each can is 4.5 ounces.
  • 1 cup Corn Kernels Fresh or frozen options work well.
  • 2 cups Pepper Jack Cheese Shredded; substitute with Monterey Jack or Cheddar for milder taste.
  • to taste Salt
  • to taste Pepper

Equipment

  • 9x13-inch baking dish
  • large skillet
  • Mixing Bowl

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with oil or cooking spray.
  2. In a large skillet, heat a tablespoon of oil over high heat. Add the red bell pepper and onion; sauté until softened and fragrant, about 8 minutes.
  3. In a large mixing bowl, combine cooked rice, sour cream, cream of celery soup, green chiles, corn, and sautéed vegetables, then fold in 1 cup of shredded Pepper Jack cheese.
  4. Transfer the creamy mixture into the prepared baking dish and spread evenly.
  5. Cover with aluminum foil and bake for 30 minutes until the edges begin to bubble.
  6. Remove the foil, sprinkle the remaining 1 cup of shredded cheese on top, and bake uncovered for an additional 10 minutes until golden and bubbly.
  7. Allow to cool slightly before serving for easier serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 500mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 900IUVitamin C: 25mgCalcium: 200mgIron: 1mg

Notes

This dish can be prepped ahead of time and refrigerated before baking, adding extra cooking time if starting from cold.

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