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.
Recipe courtesy of Food Network