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Craving something spicy and cheesy? This Jalapeno Rice Casserole is a game-changer. Imagine fluffy rice cooked in chicken broth, mixed with shredded cheddar, diced jalapeno, and sour cream. It's a comforting dish with a kick, perfect for any meal. Let's dive in!
The name of the recipe: Jalapeno Rice Casserole Recipe
Ingredients:
- 1 cup uncooked rice
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
- 1 jalapeno, diced
- 1 cup sour cream
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the rice in chicken broth according to package instructions.
- In a mixing bowl, combine cooked rice, shredded cheddar cheese, diced jalapeno, sour cream, salt, and black pepper.
- Transfer the mixture to a baking dish and spread evenly.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Jalapeno Popper Casserole Recipe
What you will need to make jalapeno rice casserole
- Rice: Forms the base, providing a hearty texture and absorbing flavors from other ingredients.
- Chicken broth: Adds depth and richness, infusing the rice with savory notes.
- Shredded cheddar cheese: Melts into the casserole, creating a creamy, gooey texture with a sharp flavor.
- Jalapeno: Brings heat and a slight crunch, balancing the creaminess of the cheese and sour cream.
- Sour cream: Adds tanginess and creaminess, making the casserole rich and smooth.
Tools and Instruments Required
- Saucepan: Needed to cook the rice in chicken broth, ensuring it absorbs all flavors.
- Mixing bowl: Essential for combining cooked rice, cheese, jalapeno, sour cream, salt, and pepper evenly.
- Baking dish: Used to transfer the mixed ingredients and bake them to a golden, bubbly finish.
- Oven: Crucial for baking the casserole at the right temperature, creating a perfect texture.
Jalapeno Rice Casserole
A spicy and cheesy rice casserole perfect for any meal.
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Equipment
- Oven
- Baking Dish
- Mixing bowl
Read more: Taqueria-Style Pickled Jalapenos Recipe
Ingredients:
Main Ingredients
- 1 cup uncooked rice
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
- 1 jalapeno, diced
- 1 cup sour cream
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the rice in chicken broth according to package instructions.
- In a mixing bowl, combine cooked rice, shredded cheddar cheese, diced jalapeno, sour cream, salt, and black pepper.
- Transfer the mixture to a baking dish and spread evenly.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
Notes:
Feel free to adjust the amount of jalapeno to your spice preference.
Nutrition value:
Calories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 8gCholesterol: 35mgSodium: 800mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg
Read more: Mushroom Rice Casserole Recipe
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Cook the rice and let it cool.
- Mix all ingredients as per the recipe.
- Transfer to a baking dish, cover with plastic wrap.
- Store in the fridge for up to 24 hours.
- When ready, bake as directed.
Freezing Instructions
- Prepare the casserole but don't bake.
- Wrap tightly with plastic wrap, then foil.
- Label with date and contents.
- Freeze for up to 3 months.
- Thaw in fridge overnight before baking.
- Bake as directed, adding 10-15 minutes if needed.
Adding a bit of lime zest to the sour cream mixture can give the Jalapeno Rice Casserole a refreshing twist.
Frequently Asked Questions
FAQ:
Can I use brown rice instead of white rice?
Yes, but adjust the cooking time and liquid as needed.
How spicy is this dish?
It has a mild to medium heat, depending on the jalapeno.
Can I add other vegetables?
Absolutely, bell peppers or corn work well.
Is there a vegetarian version?
Use vegetable broth instead of chicken broth.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
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