• 2 Tbsp oil
  • 1 medium red bell pepper, chopped
  • 1 medium onion, chopped
  • 1-1/2 cups rice, cooked according to package directions (6 cups cooked)
  • 8-oz sour cream
  • 1 (10.75-oz) can cream of celery soup
  • 2 (4.5-oz) cans chopped green chiles
  • 1 cup corn kernels (fresh or frozen)
  • 2 cups shredded Pepper Jack cheese
  • salt and pepper
  • salt and pepper


  1. Preheat oven to 375ºF. Lightly spray a 9x13x2-inch baking dish with cooking spray.
  2. Heat oil in large skillet over medium-high heat. Add bell pepper and onion. Cook until softened, about 8 minutes.
  3. Combine cooked rice, sour cream, soup, green chiles, corn and cooked pepper and onion, and half of Pepper Jack cheese.
  4. Spread rice mixture into prepared pan. 
  5. Cover dish with foil and bake 30 minutes.
  6. Remove foil and sprinkle with remaining cup of Pepper Jack cheese. 
  7. Bake uncovered for an additional 10 minutes.

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