When comfort food meets bold flavors, magic happens in the kitchen. This Pepper Jack Rice Bake transforms ordinary rice into a creamy, spicy, and utterly satisfying casserole that’s perfect for busy weeknights.
Inspired by Mexican-American fusion cuisine, this dish combines the melty goodness of pepper jack cheese with fluffy rice and a perfect blend of seasonings. It’s the kind of recipe that makes everyone at the table ask for seconds.
Why You’ll Love This
- Ready in just 10 minutes using leftover or fresh-cooked rice
- Only requires a handful of basic ingredients
- Perfect balance of creamy cheese and spicy kick
- Great make-ahead dish for meal prep
- Easily customizable to your heat preference
Ingredients
- 2 cups cooked rice – White, brown, or even leftover takeout rice. Whatever you have.
- 1 ½ cups shredded pepper jack cheese – The star of the show. Spicy, melty, perfect.
- ½ cup shredded sharp cheddar – Adds an extra layer of cheesiness.
- 1 cup whole milk – Makes everything creamy.
- ½ cup sour cream – Adds a little tang and richness.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika – Adds a touch of smoky depth.
- ½ teaspoon salt – Adjust to taste.
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes – Optional, for a little extra kick.
- 1 large egg – Helps hold everything together.
- ½ cup diced bell peppers – Adds a little sweetness and crunch.
- ¼ cup chopped green onions – Brightens up the flavor.
Instructions
- Preheat oven to 350°F (175°C)
- Mix cooked rice with sour cream and seasonings in a large bowl
- Fold in 1½ cups of the pepper jack cheese and green chilies
- Transfer to a buttered 9×9 baking dish
- Top with remaining cheese and dot with butter
- Bake for 15-20 minutes until cheese is melted and bubbly
Tips & Variations
- Substitute brown rice for added nutrition and nutty flavor
- Mix in cooked chicken or black beans for a heartier meal
- Use a mixture of cheeses like monterey jack and cheddar for milder heat
- Add diced bell peppers or corn for extra color and texture
- Make it ahead and refrigerate for up to 24 hours before baking
Serving Suggestions
Serve this cheesy rice bake alongside grilled chicken or fish for a complete meal. Add a fresh green salad or steamed broccoli to balance the richness. For taco night, use it as an elevated side dish instead of plain rice.
Notes
- Leftovers keep well refrigerated for up to 3 days
- Rice should be room temperature or cold before mixing with cheese
- For best results, use freshly shredded cheese rather than pre-shredded
FAQs
- Can I freeze this dish? Yes, wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.
- Is it too spicy? The heat level is moderate. Use regular monterey jack cheese for a milder version.
- Can I make this in the microwave? While possible, oven baking creates the best texture and cheese melt.
- What rice works best? Medium or long-grain white rice provides the ideal texture, but any variety works.
Servings4
Prep15 min
Cook10 min
Calories—
Ingredients
- 2 cups cooked rice – White, brown, or even leftover takeout rice. Whatever you have.
- 1 ½ cups shredded pepper jack cheese – The star of the show. Spicy, melty, perfect.
- ½ cup shredded sharp cheddar – Adds an extra layer of cheesiness.
- 1 cup whole milk – Makes everything creamy.
- ½ cup sour cream – Adds a little tang and richness.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika – Adds a touch of smoky depth.
- ½ teaspoon salt – Adjust to taste.
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes – Optional, for a little extra kick.
- 1 large egg – Helps hold everything together.
- ½ cup diced bell peppers – Adds a little sweetness and crunch.
- ¼ cup chopped green onions – Brightens up the flavor.
Steps
- Preheat oven to 350°F (175°C)
- Mix cooked rice with sour cream and seasonings in a large bowl
- Fold in 1½ cups of the pepper jack cheese and green chilies
- Transfer to a buttered 9x9 baking dish
- Top with remaining cheese and dot with butter
- Bake for 15-20 minutes until cheese is melted and bubbly
Notes
- Leftovers keep well refrigerated for up to 3 days
- Rice should be room temperature or cold before mixing with cheese
- For best results, use freshly shredded cheese rather than pre-shredded
