Pepper Jack Rice Bake

Pepper Jack Rice Bake Recipe

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Raven Higheagle


Country cooks are experts at making the most of everything, especially leftovers. Often a little of last night's supper usually appears in the next day's meal.


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8 to 10 servings
10 Min
40 Min


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2 Tbsp
1 medium
red bell pepper, chopped
1 medium
onion, chopped
1 1/2 c
rice,cooked to package directions or 6 cups cooked rice
8 oz
sour cream
1 can(s)
(10.75oz) condensed cream of celery soup
2 (4,5oz) can(s)
of chopped green chiles (hot)
1 c
rosted corn kernels
2 c
shredded, pepper jack or monterey jack cheese, divided
salt and pepper, to taste

How to Make Pepper Jack Rice Bake


  • 1Heat the oven to 375. Grease a 9 x 13 inch baking dish.
  • 2Heat the oil in a large skillet medium heat. Add the bell pepper and onion and cook until softened, 7 to 8 minutes.
  • 3Combine the cooked rice, sour cream, soup, green chiles, corn, and cooked peppers and onions, and 1 cup of the cheese in a large mixing bowl, Blend well. Season with salt and pepper to taste.
  • 4Pour the mixture in to the greased baking dish. Cover the dish with foil and bake 30 minutes.
  • 5Remove the foil and sprinkle the remaining 1 cup of cheese on top. Bake for 10 minutes or until the cheese is melted and the casserole is bubbly.

Printable Recipe Card

About Pepper Jack Rice Bake

Course/Dish: Rice Sides, Side Casseroles
Main Ingredient: Rice/Grains
Regional Style: Southwestern
Other Tag: Quick & Easy

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