Southwestern Rice with Cheese
- 4 cups cooked rice
- 1 1/2 cups grated Jack
- 1 1/2 cups corn kernels, frozen or canned
- 2/3 cup milk
- 1/2 cup sour cream
- 1/2 cup thinly sliced scallion
- 1 (4-ounce) jar roasted red peppers, drained, patted dry and diced
- 1 jalapeno or serrano, seeds removed and minced, optional
- Salt and cayenne pepper
- Paprika, for sprinkling
Preheat oven to 350 degrees F.
Combine all ingredients in a large bowl (reserving 3 tablespoons of cheese). Spoon into buttered souffle dish. Top with reserved cheese and sprinkle lightly with paprika. Bake until top is golden, 25 to 30 minutes.
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