Cheesy Pepper Jack Rice Bake

Why You’ll Love This Recipe

I love how incredibly easy this rice bake is to throw together. I usually have leftover rice in the fridge, and with just a handful of ingredients, I can turn it into something warm, melty, and crowd-pleasing. The sour cream adds a rich tang and keeps it moist, while the Pepper Jack gives it just the right kick. It’s perfect as a side dish, but I’ve even enjoyed it as a main when I want something quick and comforting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked white rice
1 cup shredded Pepper Jack cheese
1 cup shredded cheddar cheese
1 cup sour cream

Directions

1. Preheat the oven
I begin by preheating the oven to 350°F (175°C).

2. Mix everything together
In a large bowl, I combine the cooked white rice with the Pepper Jack cheese, cheddar cheese, and sour cream. I stir until everything is evenly mixed and coated.

3. Prepare the baking dish
I lightly grease a baking dish—an 8×8-inch pan works great—and spoon the mixture into it, spreading it out evenly.

4. Bake
I bake the dish for 25–30 minutes until it’s hot throughout and the cheese is completely melted. The edges start to get a little golden, and that’s how I know it’s ready.

5. Serve warm
I serve it straight from the oven while it’s warm and melty. It’s especially good with grilled meats, roasted vegetables, or even a fried egg on top.

Servings and Timing

Servings: 6
Preparation Time: 5 minutes
Cooking Time: 25–30 minutes
Total Time: 30–35 minutes

This dish is perfect for a weeknight dinner or when I need an easy side for a potluck or family meal.

Variations

Add Protein
Sometimes I stir in cooked ground beef, shredded chicken, or black beans to make it a complete meal.

Spicier Version
I add diced jalapeños or a dash of hot sauce to the mix if I want more heat.

Vegetable Boost
I often toss in sautéed onions, bell peppers, or corn to make it heartier and more colorful.

Different Cheese Combos
I mix it up with mozzarella, Colby Jack, or a Mexican blend depending on what I have on hand.

Crunchy Topping
For extra texture, I sprinkle crushed tortilla chips or breadcrumbs on top before baking.

storage/reheating

Refrigerator Storage
I store any leftovers in an airtight container in the fridge for up to 4 days. It reheats well and stays creamy.

Freezer Storage
I freeze this dish before baking if I want to make it ahead. I cover it tightly and freeze for up to 2 months, then bake from frozen (adding 10–15 extra minutes to the bake time).

Reheating Instructions
I reheat individual portions in the microwave for about 1–2 minutes, or warm the entire dish in the oven at 350°F until heated through. I cover it with foil to prevent it from drying out.

Make-Ahead Tip
I often assemble the casserole earlier in the day, refrigerate it, and bake it right before serving.

FAQs

Can I use brown rice instead of white rice?

Yes, I often use brown rice for extra fiber and a nuttier flavor. Just make sure it’s fully cooked before mixing.

Is this spicy?

The Pepper Jack adds a gentle heat, but it’s not overwhelming. If I want it milder, I swap in Monterey Jack.

Can I make this ahead of time?

Absolutely. I mix everything together, cover the dish, and refrigerate it until I’m ready to bake.

What can I serve with this?

I love serving it alongside grilled chicken, pork chops, or roasted vegetables. It’s also great with a salad for a lighter pairing.

Can I double the recipe?

Yes. I double everything and bake it in a 9×13-inch dish for larger gatherings. Just add 5–10 minutes to the baking time if needed.

Conclusion

Cheesy Pepper Jack Rice Bake is the kind of recipe I rely on when I want something warm, creamy, and comforting with minimal effort. It’s easy to customize, comes together fast, and is always a hit at the table. Whether I’m serving it as a side or turning it into a full meal, this dish proves that a few simple ingredients can go a long way.