Pepper Jack Rice Bake
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Pepper Jack Rice Bake is one of those dishes that brings everyone together-perfect for game day, family gatherings, or just a cozy night in. It’s cheesy, spicy, and packed with flavor, making it a total crowd-pleaser. I whipped this up one evening after finding a random assortment of ingredients in my fridge and it turned out to be an absolute hit-trust me, you’ll want to keep this in your recipe rotation!
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When you're looking for a dish that’s not only easy to throw together but also delivers on taste, this is it. The combination of pepper jack cheese and green chilies gives it a nice kick, while the cream of celery and sour cream create a creamy texture that’s out of this world. Plus, it’s a one-dish wonder, which means less cleanup for you-just dive in and enjoy!
So, let’s get cooking and dive into this cheesy warmth that feels like a hug from the inside out!
Why You'll Love This Recipe
First off, it’s all about the flavor. The pepper jack cheese adds a delightful spice that pairs beautifully with the creamy elements of the dish. And let’s not forget about the veggies-finely chopped bell peppers and onions not only add color but also a wonderful sweetness that balances everything out.
Next, the simplicity of the prep is a game-changer. With just a handful of ingredients and minimal fuss, you can have this dish in the oven in no time. Seriously, you’ll be amazed at how easy it is to create something so delicious and comforting!
Last but definitely not least, this Pepper Jack Rice Bake is perfect for feeding a crowd. Whether you’re hosting a party or just want to meal prep for the week, this dish is sure to disappear faster than a cold beer on a hot day.
Ingredients & Tools You'll Need
Let’s talk ingredients. You’ll need about six cups of cooked rice as the base of this bake. I often use leftover rice, but if you’re starting from scratch, just make sure it’s fluffy and cooled down a bit before mixing it in.
You’ll also want some olive oil to sauté your veggies-about two to three tablespoons will do the trick.
For flavor, grab a red bell pepper and a small yellow onion. These will get all soft and fragrant when we sauté them. You’ll also need a couple of cans-one of cream of celery and two of green chilies.
And don’t forget the sour cream and frozen corn; they add creaminess and sweetness, respectively. Lastly, we’re loading up on two cups of shredded pepper jack cheese-because who doesn’t want more cheese, right?
How To Make It
Now, let’s get into the nitty-gritty of making this delicious bake. The process is pretty straightforward, and I promise it’ll be worth every second spent in the kitchen. We’ll start by prepping our ingredients, and then we’ll move on to the cooking part where all the magic happens.
Preparation
First things first, preheat your oven to 375°F. While that’s heating up, grab a skillet and warm up your olive oil over medium heat. Toss in the finely chopped red bell pepper and onion, sautéing until they’re softened and fragrant.
This will take about 5-7 minutes, and trust me, the smell is heavenly!
Next, in a large mixing bowl, combine the cooked rice, cream of celery soup, green chilies, sour cream, and frozen corn. Once your sautéed veggies are ready, add those to the mix as well. Don’t forget to season it with all-purpose seasoning to taste!
Now, fold in one cup of the shredded pepper jack cheese, stirring until everything is well combined.
Cooking
Once your mixture is all set, grab a greased 9×13 casserole dish and pour the mixture in, spreading it evenly. Cover the dish tightly with foil and pop it in the preheated oven for about 30 minutes. This is where the flavors meld together and the rice absorbs all that creamy goodness.
After 30 minutes, remove the foil and sprinkle the remaining shredded cheese on top if you’re feeling extra cheesy (and who isn’t?). Bake it uncovered for another 10 minutes or until the cheese is all bubbly and golden brown. The smell wafting through your kitchen will have everyone asking when dinner is ready!
Serving & Variations
Now that your Pepper Jack Rice Bake is out of the oven, it’s time to dig in! This dish is so versatile-you can serve it as a main course or a side dish. Pair it with some grilled chicken or a fresh salad for a complete meal, or just enjoy it on its own.
Feeling adventurous? You can customize this bake by adding in some cooked chicken, black beans, or even diced jalapeños for an extra kick. And if you have leftovers, no worries!
It stores well in the fridge and reheats beautifully. Just pop it in the microwave or oven until warmed through.
Wrapping Up
So there you have it-Pepper Jack Rice Bake is a delightful mix of flavors that’s sure to impress anyone lucky enough to share a plate with you. Whether you’re feeding a crowd or just looking for a comforting weeknight meal, this dish really hits the spot.
I can’t wait for you to try this out! With its cheesy goodness and a little bit of spice, I know it’s going to become a favorite.
Recipe created by Leslie Ross for Trust Me Try It.
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Ingredients
- 6 cups cooked rice
- 2-3 tbsps. Olive oil
- 1 red bell pepper (finely chopped)
- 1 small yellow onion (finely chopped)
- 1 10.5oz can cream of celery
- 2 4oz can green chilies
- 1 cup sour cream
- 1 cup frozen corn
- 2 cups shredded pepper jack cheese
- All-purpose seasoning to taste
Instructions
- Preheat oven to 375°F.
- In a skillet over medium heat, warm the olive oil.
- Add the diced bell pepper and onion and sauté until softened and fragrant.
- In a large mixing bowl, combine the cooked rice, cream of celery soup, diced green chilies, sour cream, frozen corn, sautéed vegetables, seasonings, and 1 cup of the shredded cheese.
- Stir until everything is well mixed.
- Pour the mixture into a greased 9×13 casserole dish and spread evenly.
- Cover tightly with foil and bake for 30 minutes.
- Remove the foil, sprinkle with remaining cheese if desired, and bake uncovered for an additional 10 minutes, or until bubbly and golden brown on top.
