Ingredients:

  • 3 cups cooked long-grain white rice, chilled
  • 1 tbsp unsalted butter, melted
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 8 oz pepper jack cheese, freshly shredded
  • 1 cup sour cream
  • 1/2 cup whole milk
  • 4 oz diced green chiles, drained
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the chilled cooked rice with melted butter, garlic powder, and onion powder. Toss until the rice is evenly coated and the grains are separated.
  3. Fold in the sour cream, milk, diced green chiles, smoked paprika, and black pepper to the rice mixture.
  4. Stir in 4 oz of the shredded pepper jack cheese until the mixture is thick and glossy.
  5. Transfer the mixture into a 9x13 inch baking dish, smoothing the top with a spatula.
  6. Evenly distribute the remaining 4 oz of pepper jack cheese over the top.
  7. Bake for 30–35 minutes until the edges are bubbling and the cheese on top has turned a deep golden-brown.
  8. Let the bake rest for 5–10 minutes before serving to allow the sauce to set.