Description
This Pepper Jack Rice Bake is a creamy, cheesy, and slightly spicy dish made with tender rice, melty Pepper Jack cheese, and a hint of spice from green chilies. It’s a perfect side dish for Tex-Mex meals or a comforting vegetarian main dish. Easy to prepare and full of bold flavors, it’s a crowd-pleaser at any dinner table!
Ingredients
Units
Scale
- 2 cups cooked white rice
- 1 cup sour cream
- 1 cup shredded Pepper Jack cheese
- 1/2 cup shredded cheddar cheese
- 1 (4-ounce) can diced green chilies, drained
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional, for extra flavor)
- 1/4 cup milk
- 1/4 cup chopped green onions (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- Mix ingredients: In a large bowl, combine cooked rice, sour cream, Pepper Jack cheese, cheddar cheese, green chilies, garlic powder, onion powder, salt, black pepper, smoked paprika, and milk. Stir until well combined.
- Assemble: Spread the mixture evenly into the prepared baking dish.
- Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish & Serve: Remove from the oven and sprinkle with chopped green onions. Serve hot and enjoy!
Notes
- For extra heat, add ½ teaspoon crushed red pepper flakes or diced jalapeños.
- Swap white rice for brown rice or cauliflower rice for a healthier twist.
- Make it heartier by mixing in cooked shredded chicken or black beans.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven at 300°F for 10 minutes.