Pepper Jack Rice Bake
Creamy, cheesy, and packed with a touch of heat, this pepper jack rice bake combines fluffy rice with melted pepper jack cheese and tender vegetables for the ultimate comfort food casserole.
Ingredients
- 3 cups cooked white rice about 1½ cups uncooked long-grain white rice
- 2½ cups shredded pepper jack cheese divided
- 4 ounces cream cheese softened
- ½ cup sour cream
- 1 4-ounce can diced green chiles, drained
- 1 cup frozen corn kernels thawed
- ½ cup diced red bell pepper
- ½ cup diced yellow onion
- 2 cloves garlic minced
- 1 tablespoon unsalted butter
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Chopped fresh cilantro and sliced green onions for garnish optional
Instructions
- Preheat the oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Cook the rice according to package directions, fluff with a fork, and set aside to cool slightly.
- Melt the butter in a large skillet over medium heat. Add the diced onion and red bell pepper and cook for 3 to 4 minutes until tender.
- Add the minced garlic and cook for 30 seconds until fragrant. Remove from heat.
- In a large bowl, combine the cooked rice, sautéed vegetables, softened cream cheese, sour cream, diced green chiles, corn, cumin, chili powder, smoked paprika, salt, and black pepper. Stir until the cream cheese is fully incorporated.
- Fold in 2 cups of shredded pepper jack cheese. Pour the mixture into the prepared baking dish and spread into an even layer.
- Sprinkle the remaining ½ cup of pepper jack cheese evenly across the top.
- Bake uncovered for 25 to 30 minutes, until the cheese is melted and bubbly and the edges are golden brown.
- Let the casserole rest for 5 minutes before serving.
- Garnish with chopped cilantro and sliced green onions, if desired.
Notes
Day-old rice works even better than freshly cooked rice for this casserole. The drier texture absorbs the cheesy sauce more evenly.
Make sure cream cheese is fully softened before mixing to avoid lumps.
For a crispier cheese topping, broil for 2 to 3 minutes at the end of baking. Watch closely to prevent burning.
This casserole can be assembled up to 24 hours in advance and stored in the refrigerator before baking. Add 5 to 7 minutes of extra baking time when starting from cold.
Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Make sure cream cheese is fully softened before mixing to avoid lumps.
For a crispier cheese topping, broil for 2 to 3 minutes at the end of baking. Watch closely to prevent burning.
This casserole can be assembled up to 24 hours in advance and stored in the refrigerator before baking. Add 5 to 7 minutes of extra baking time when starting from cold.
Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.