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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


  • 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


  1. Heat the oven to 375. Grease a 9 x 13 inch baking dish.
  2. Heat the oil in a large skillet medium heat. Add the bell pepper and onion and cook until softened, 7 to 8 minutes.
  3. Combine 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.
  4. Pour the mixture in to the greased baking dish. Cover the dish with foil and bake 30 minutes.
  5. Remove 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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