RECIPE # 3966 - PEPPER JACK RICE BAKE - Friday, March 23, 2007 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 3966 - PEPPER JACK RICE BAKE - Friday, March 23, 2007

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 rice, cooked according to package directions (6 cups cooked)
8 oz sour cream
1 can (10.75 oz) condensed cream of celery soup
2 cans (4.5 oz each) chopped green chilies
2 c grated Pepper Jack or Monterey Jack cheese, divided
Salt & 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, cooked pepper and onion and 1 cup of 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 cheese.  Bake an additional 10 minutes or until cheese is melted and the casserole is bubbly.

Makes 8 to 10 servings.

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