Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Yield: 8 Servings
For a quick and easy dish for the entire family, you have got to give this one a try! Prepare to fall in love in less than an hour. Enjoy!
Ingredients:
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1 medium red bell pepper, chopped
2 cups shredded Pepper Jack cheese
2 (4.5 oz.) cans of chopped green chiles
salt and pepper
1 (8 oz.) container of sour cream
1 medium onion, chopped
2 tbsp oil
6 cups cooked rice
1 cup corn kernels, fresh or frozen
1 (10.75 oz.) can of cream of celery soup
Directions:
Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
Apply cooking spray to a 9×13-inch baking dish.
Place a large skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
Add the onion and bell pepper, then sauté for 8 minutes or less until translucent and soft. Remove from the heat.
Add corn, cooked rice, 1/2 of the Pepper Jack Cheese, green chili, soup, and sour cream into the skillet with the sauteed veggies. Stir everything until well incorporated.
Move the mixture into the greased baking dish and spread it evenly.
Cover the baking dish with aluminum foil, then place it in the preheated oven. Bake for half an hour.
Remove the cover, then sprinkle the remaining Pepper Jack cheese on top. Bake for 10 more minutes or until the cheese has melted completely.
Remove from the oven and allow it to rest for a few minutes at room temperature.
Serve and enjoy!
Notes:
Feel free to use your preferred type of cream of soup.
Any rice will do for this recipe as well.
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Ingredients
- 1 medium red bell pepper, chopped
- 2 cups shredded Pepper Jack cheese
- 2 (4.5 oz.) cans of chopped green chiles
- salt and pepper
- 1 (8 oz.) container of sour cream
- 1 medium onion, chopped
- 2 tbsp oil
- 6 cups cooked rice
- 1 cup corn kernels, fresh or frozen
- 1 (10.75 oz.) can of cream of celery soup
Instructions
Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
Apply cooking spray to a 9x13-inch baking dish.
Place a large skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
Add the onion and bell pepper, then sauté for 8 minutes or less until translucent and soft. Remove from the heat.
Add corn, cooked rice, 1/2 of the Pepper Jack Cheese, green chili, soup, and sour cream into the skillet with the sauteed veggies. Stir everything until well incorporated.
Move the mixture into the greased baking dish and spread it evenly.
Cover the baking dish with aluminum foil, then place it in the preheated oven. Bake for half an hour.
Remove the cover, then sprinkle the remaining Pepper Jack cheese on top. Bake for 10 more minutes or until the cheese has melted completely.
Remove from the oven and allow it to rest for a few minutes at room temperature.
Serve and enjoy!
Notes
Feel free to use your preferred type of cream of soup. Any rice will do for this recipe as well. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
