Southwestern Rice with Cheese |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
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 |
Directions:
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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