Southwestern Rice with Cheese

Total Time:
50 min
20 min
30 min

8 servings

  • 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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    18 Reviews
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    This is delicious and makes a ton! I added some green peppers and onions also just to try to sneak in more veggies. It really was delicious. The second time that I made it, I put some taco seasoned beef in before I baked it. It was a tad greasy but still amazing. It is a recipe that can be easily altered and added to to make it stretch. And the leftovers were just as good.
    DELICIOUS! Definitely will make this repeatedly. My family loved it. We've made (having browned it first. It is not hard to make and not pricey, two things that will make it on my list of regular recipes.
    Loved this dish! My boyfriend loves it too! Very easy dish, serves a lot of people. I don't really like hot/spicy dishes, but I think next time I will add another jalapeno, it needed a little more of a kick!
    I followed the recipe exactly as stated and it turned out wonderful. It was super easy to make, with simple ingredients. I served it with Tyler Florence's spicy grilled beef tenderloin. I will definitely make this again.
    Easy to make, I also added cilantro, lime juice and 2 additional serranos, 2 fresnos peppers in lieu of the roasted red peppers. Then i sauted some chicken in a skillet with more canyne pepper , butter and lime juice, then added it to the rice dish for protein! makes enough for 6
    Needed something spur of the moment & this fit the bill. I did make a few changes because I didn't have time to go to the store. I used 2-11 oz cans mexicorn, didn't have scallions so used some black pepper garlic seasoning, also used 2 cups shredded mozzarella in mixture as well as 2 cups shredded cheddar. It was YUMMY! Tasted okay at room temp also, but much better warm. Would make again.
    I tripled the recipie for my BIG family party.I substituted three large freshly roasted and peeled poblano peppers for the canned red peppers, didn't add jalapeno or cayenne (too many little kids) but the poblanos gave it a little heat. Other than that went by the recipie. There was not a grain of rice left after dinner. It was delicious and everyone wanted the recipie!
    I made it and my family likes it and even went up for seconds, but I'm not a huge fan of the corn and thought it needed more cheese and crunch.
    This recipe was awesome if you want to change from plain rice. I roasted my own peppers instead of buying them jared. It was very easy and delicious!
    I prepared this dish the day before hosting a large party, put it in a casserole dish and refrigerated it overnight. A half hour before everyone arrived, I popped it into the oven and it turned out perfectly. Really fast to make--the roasted red peppers and the cheese topping totally make this dish.
    My whole family gets a kick out of this dish. As Asians, we ordinarily love plain white rice, but this is a great way to change things up on occassion.
    This is a great one dish meal!
    This has become quite a favorite! Very easy, and is very good.
    An easy delicious recipe that goes with most anything.
    This rice recipe was outstanding!!!
    My family loves this! It has become their favortie rice dish. To vary it a little, I have added rinsed black beans or green beans. I even sauteed chicken chunks and added them for a complete meal. Delicious! and never too hot for us!
    I made this yesterday, on Father's Day and was very tasty and easy to made!
    I used some roasted peppers from my freezer :) and some mozzarella and nonfat yogurt and skim milk to make a version with less calories.
    I watched this episode and was excited to try this dish. It was excellent! I used a 4 ounce jar of pimentos (already chopped) plus I used skim milk and low-fat sour cream. The rice has a wonderful flavor and was very creamy--I imagine the full fat version would be even more creamy. This will make an excellent side dish in many meals.
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    Recipe courtesy of Ellie Krieger