Pepper Jack Rice Bake
This Pepper Jack Rice Bake is a creamy, cheesy baked rice casserole made with cooked rice, peppers, onion, corn, green chiles, sour cream, and Pepper Jack cheese. It is an easy side dish for cookouts, family dinners, and potlucks.
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Servings: 8 people
Ingredients
- 2 tbsp oil
- 1 medium red bell pepper chopped
- 1 medium onion chopped
- 6 c cooked rice
- 1 8-oz container sour cream
- 1 10.5-oz can cream of celery soup
- 2 4.5-oz cans chopped green chiles
- 1 c corn kernels fresh or frozen
- 2 c shredded Pepper Jack cheese
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 375°F. Lightly coat a 9x13-inch baking dish with cooking spray.
- Heat the oil in a large skillet over medium-high heat. Add the chopped red bell pepper and onion, and cook for approximately 8 minutes, or until softened.
- In a large mixing bowl, combine the cooked rice, sour cream, cream of celery soup, chopped green chiles, corn, and the cooked bell pepper and onion mixture. Stir in 1 cup of the shredded Pepper Jack cheese. Season with salt and black pepper to taste.
- Transfer the rice mixture to the prepared baking dish and spread it evenly.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and sprinkle the remaining 1 cup of shredded Pepper Jack cheese over the top.
- Return the dish to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and the casserole is heated through.
- Serve warm.
Notes
To make this Pepper Jack Rice Bake gluten free, substitute the cream of celery soup with a certified gluten-free condensed soup or a homemade gluten-free cream sauce, since many canned soups contain gluten. You should also verify that the shredded cheese, sour cream, chopped green chiles, and any frozen corn are labeled gluten free, as additives can vary by brand. The rice, vegetables, and seasonings are naturally gluten free, but if cross-contact is a concern, use clean utensils and bake the casserole in a thoroughly cleaned dish.