Southwestern Rice with Cheese

  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 8 servings
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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


  1. Preheat oven to 350 degrees F.
  2. 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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