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RECIPE # 4308 - PEPPER JACK RICE BAKE - Friday, May 8, 2009

RECIPE # 4308 - PEPPER JACK RICE BAKE - Friday, May 8, 2009

CREATED 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.