RECIPE # 4308 - PEPPER JACK RICE BAKE - Friday, May 8, 2009
LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE
1 medium red bell pepper, chopped
1 medium onion, chopped
2 T oil
1 1/2 c uncooked rice, cooked according to package directions (6 cups cooked)
8 oz sour cream
1 can (10.75 ounces) condensed cream of celery soup
2 cans (4.5 ounces each) chopped green chilies
1 c roasted corn kernels
2 c grated pepper Jack or Monterey Jack cheese, divided
Salt and pepper to taste
Heat oven to 375 degrees. Grease a 9 X 13 inch baking dish. Cook bell pepper and onion in oil in a large skillet over medium-high heat until softened, about 5 to 7 minutes. Combine cooked rice, sour cream, soup, green chilies, corn, and cooked peppers and onion and 1 cup of the cheese in a large mixing bowl. Blend well. Season with salt and pepper.
Pour into the greased baking dish. Cover with foil and bake 30 minutes. Remove foil and sprinkle with remaining 1 cup of cheese. Bake an additional 10 minutes or until cheese is melted and the casserole is bubbly.
Makes 8 to 10 servings.