Cheesy and Delicious Pepper Jack Rice Bake Recipe that Will Leave Your Mouth Watering!

If you’re looking for an easy-to-make dish that is both quick and tasty, you’re in the right place! The Pepper Jack Rice Bake is a great way to put a twist on classic rice dishes. The recipe is simple, but the result is amazing. Creamy and cheesy with a hint of spice, this dish is sure to become a favorite in your household. This recipe is perfect for busy weeknights when you don’t have a lot of time to cook.

The Pepper Jack Rice Bake is a family favorite in my household. It’s so easy to make, and my husband and kids love it. Whenever I ask them what they want for dinner, they always request this dish. I remember the first time I made it, I was a bit hesitant because I didn’t know if my family would like it. But to my surprise, they all loved it! Now, it has become a staple in our household, and we make it at least once a month. It’s also a great dish to bring to potlucks or family gatherings.

Why This Pepper Jack Rice Bake Recipe Is A Must-Try!

The combination of sour cream, cream of celery soup, and shredded Pepper Jack cheese creates a creamy and cheesy texture that’s hard to resist.
The addition of red bell pepper, corn, and green chiles adds flavor and texture to the dish.

This recipe is easy to customize by using your preferred type of cheese or cream of soup.
It’s a great way to use up leftover rice, and the recipe makes enough to feed a crowd.
The dish is perfect for busy weeknights when you don’t have a lot of time to cook.

Ingredients:

1 container (8 ounces) of sour cream (225g)
2 tablespoons of oil (30ml)

6 cups of cooked rice (900g)
1 medium onion, chopped
1 medium red bell pepper, chopped

1 can (10.75 ounces) of cream of celery soup (305g)
2 cups of shredded Pepper Jack cheese (225g)
Salt and pepper to taste

2 cans (4.5 ounces) of chopped green chiles (255g)
1 cup of corn kernels, fresh or frozen (170g)

Directions:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 x 13 x 2-inch baking dish with cooking spray.
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.
In a large mixing bowl, combine the cooked rice, sour cream, cream of celery soup, green chiles, corn, cooked onion and bell pepper, and half of the Pepper Jack cheese. Mix well.

Spread the mixture into the prepared baking dish. Cover with foil and bake for about 30 minutes.
Uncover the dish and sprinkle the remaining Pepper Jack cheese on top. Bake for another 10 minutes or until the cheese is melted and bubbly.
Let the dish cool for a few minutes before serving.

Notes:

You can use any type of cream of soup in this recipe.
Feel free to use your preferred type of cheese.

You can use any type of cooked rice as long as you have 6 cups.
If you want to add some heat, you can use spicy Pepper Jack cheese or add some red pepper flakes to the mixture.

Conclusion:

Pepper Jack Rice Bake is a quick and easy dish that is perfect for busy weeknights or weekend gatherings. It’s a versatile dish that can be served as a main course or as a side dish, and it’s sure to impress your family and friends with its bold and delicious flavors. The combination of cooked rice, vegetables, cheese, and cream of soup creates a creamy and hearty casserole that everyone will love. With its simple ingredients and easy preparation, this recipe is a must-try for anyone looking for a flavorful and satisfying meal.

Cheesy and Delicious Pepper Jack Rice Bake Recipe that Will Leave Your Mouth Watering!

Pepper Jack Rice Bake is a quick and easy dish that is perfect for busy weeknights or weekend gatherings. It's a versatile dish that can be served as a main course or as a side dish, and it's sure to impress your family and friends with its bold and delicious flavors.

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Prep Time 15

Cook Time 39

Course Dinner, Main Course, Side Dish

Cuisine American

Servings 8

Ingredients

1 container 8 ounces of sour cream (225g)

2 tablespoons of oil 30ml
6 cups of cooked rice 900g
1 medium onion chopped

1 medium red bell pepper chopped
1 can 10.75 ounces of cream of celery soup (305g)
2 cups of shredded Pepper Jack cheese 225g

Salt and pepper to taste
2 cans 4.5 ounces of chopped green chiles (255g)
1 cup of corn kernels fresh or frozen (170g)

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 x 13 x 2-inch baking dish with cooking spray.
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.
In a large mixing bowl, combine the cooked rice, sour cream, cream of celery soup, green chiles, corn, cooked onion and bell pepper, and half of the Pepper Jack cheese. Mix well.

Spread the mixture into the prepared baking dish. Cover with foil and bake for about 30 minutes.
Uncover the dish and sprinkle the remaining Pepper Jack cheese on top. Bake for another 10 minutes or until the cheese is melted and bubbly.
Let the dish cool for a few minutes before serving.

Notes

You can use any type of cream of soup in this recipe.
Feel free to use your preferred type of cheese.
You can use any type of cooked rice as long as you have 6 cups.
If you want to add some heat, you can use spicy Pepper Jack cheese or add some red pepper flakes to the mixture.