Need a simple, easy-to-make side dish to go with dinner that your family will love? This budget-friendly cheesy rice bake is a great way to use leftover rice. It’s versatile, complementing a variety of different meals, including roast, pork, and eggs. It also works well as a main dish when you add some bacon, sausage or ground beef.
Full of delicious flavor with a bit of a kick thanks to jalapeño peppers, this is one dish you’ll find yourself serving your family over and over again. Once you’ve made it, share the recipe with family and friends on Facebook, Pinterest, Twitter or Instagram – and be sure to use our handle @cabotcheese when posting on Instagram.
To make 6 servings of this cheesy rice bake, begin by preheating your oven to 350°F and lightly coat a 2-quart baking dish with non-stick cooking spray.
Combine the Mexican-style stewed tomatoes and Cabot Light Sour Cream in a small bowl. Layer half of the rice, half of the tomato-sour cream mixture and half of the grated Cabot Lite50 Sharp Cheddar cheese. Repeat layers.
Bake for 35-40 minutes or until the cheese is lightly browned and the casserole is bubbly. Garnish with jalapeño peppers and cilantro and enjoy!
For another satisfying and delicious one-dish meal, try our Breakfast Sausage Casserole Recipe. Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this cheesy rice bake, so please rate and review the recipe when you have the chance.
nonstick cooking spray
14 ounces Mexican-style stewed tomatoes
6 ounces Cabot Light Sour Cream
4 cups cooked white rice
6 ounces Cabot Lite50 Sharp Cheddar, grated (about 1½ cups) or Cabot 4 Cheese Mexican Rustic Cut Shredded Cheddar
3 tablespoons canned jalapeño peppers
2 tablespoons chopped fresh cilantro
Get the ingredients you need at a convenient nearby location.
PREHEAT oven to 350°F. Lightly coat 2-quart baking dish with non-stick cooking spray.
COMBINE tomatoes and sour cream in small bowl. Layer half of rice, half of tomato-sour cream mixture and half of cheese. Repeat layers.
BAKE for 35-40 minutes or until cheese is lightly browned and casserole is bubbly. Garnish with jalapeño peppers and cilantro.
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