Pepper Jack Rice Bake Food

PEPPER JACK BROCCOLI CASSEROLE

Pepper Jack Broccoli Casserole image

I just found this recipe in an older cookbook, and it really caught my attention. I love pepper jack cheese, so I can't wait to try this one! It's definitely not the same old broccoli and cheese that we eat most of the time.

Provided by Dreamgoddess

Categories Cheese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 packages frozen broccoli stems
3 hard-boiled eggs, sliced
1 can cream of celery soup
1 (8 ounce) package monterey jack pepper cheese, cut in cubes
salt and pepper

Steps:

Preheat the oven to 350 degrees.
In a skillet, cook the broccoli in a small amount of water until almost done.
Remove the broccoli from the skillet.
Drain well.
Place the broccoli in a casserole dish.
Place the sliced eggs on top of the broccoli.
Combine the cream of celery soup and pepper jack cheese cubes.
Pour the soup/cheese mixture on top of the broccoli and eggs.
Salt and pepper to taste.
Bake for 20 minutes or until the cheese is melted and casserole is bubbly.

PEPPER JACK HASH BROWN CASSEROLE

Pepper Jack Hash Brown Casserole image

I found myself in need of an impromptu potato dish, but I had no potatoes. Frozen hash browns and the plethora of cheeses I had in the freezer offered me the solution to my side-dish dilemma. -Cynthia Gerken, Naples, Florida

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
2 cups shredded pepper jack cheese
1-1/2 cups heavy whipping cream
1/2 cup butter, melted
1/2 cup sour cream
1/4 cup shredded Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
TOPPING:
1 cup crushed potato chips
5 bacon strips, cooked and crumbled
3/4 cup shredded Parmesan cheese
1 teaspoon paprika

Steps:

Preheat oven to 350°. In a large bowl, combine the first 11 ingredients. Transfer to a greased 13x9-in. baking dish. For topping, combine the potato chips, bacon and Parmesan; sprinkle over casserole. Top with paprika., Bake, uncovered, until edges are bubbly and topping is golden brown, 25-30 minutes.

Nutrition Facts : Calories 416 calories, Fat 33g fat (19g saturated fat), Cholesterol 87mg cholesterol, Sodium 682mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.

EASY TEX-MEX CHICKEN AND RICE

Easy Tex-Mex Chicken and Rice image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
2 cloves garlic, pressed
1/2 white onion, diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
One 15-ounce can tomato sauce
One 10-ounce can diced tomatoes and green chiles
3 cups shredded rotisserie chicken
Two 8.8-ounce bags microwaveable white rice
1 1/2 cups grated pepper jack cheese
Fresh cilantro, for serving

Steps:

In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
Sprinkle over the cilantro and serve.