Deliciously Cheesy Oven Baked Rice

If you’re looking for the most amazing, comforting and crowd-pleasing side, make this oven baked rice recipe. It’s cheesy, with a kick of jalapeños, and a golden crust. No matter what you serve it with, this baked rice will absolutely steal the whole show.

A Lovely Note from Teri About Why You’ll Love This Baked Rice

This cheesy Jalapeño rice is one of my favorite staples. I first had it when Roy years ago. He whipped this secret recipe out on a November trip we took with September and Lily, and everyone went wild for it. Since then it’s been a constant craving of mine. Whether you’re having a dinner party or a simple dinner for one, this recipe is the perfect addition and is sure to bring a smile to your face. Whether you’re a seasoned cook or just beginning in the kitchen, this is the most incredible dish. To put it simply, run, don’t walk, people! 

This isn’t just any regular rice. The combination of Monterey Jack, Fontina, and Parmesan cheeses creates a rich flavor, while the sautéed jalapeños, onions, and garlic pack a punch. When you bake it, it turns into a cheesy masterpiece with the most satisfying golden, crispy top. This would make the perfect side dish for any holiday celebration, and the rice makes leftovers worth fighting over!

It’s absolutely ideal with beef, like a skirt steak or a ribeye. It’s a match made in heaven. This baked rice is the kind of dish when you eat it you think about it again and again. My best tip is if you make it, stick a bit of leftovers in the back of the refrigerator. Hid it under something else so that nobody sees it, and then you can enjoy the next day!

Serving Suggestions

I love serving this delicious baked fluffy rice alongside a fabulous entree, like a roasted chicken or a beautiful steak. To fill out the table, add in an amazing salad like this holiday salad. Or you could pair it with this delicious broccolini.

Ingredients

• Rice – The base of the dish! Choose any long-grain white rice you prefer (jasmine rice, basmati rice, or even a short grain for extra stickiness).
• Water or broth – Chicken stock adds extra flavor, but water will work just fine if you prefer.
• Olive oil – For cooking the rice and sautéing the vegetables.
• Kosher salt – To bring out all the flavors.
• Jalapeños – These provide a spicy kick, but you can adjust the amount based on your heat preference.
• Onion or shallots – You’ll need about one onion (or a few shallots) for a rich, slightly sweet base flavor.
• Garlic – Always a flavor enhancer!
• Mayonnaise and sour cream – These two combine to create the creamy texture that makes this baked rice so decadent.
• Cheese – Monterey Jack, Fontina, and Parmesan or Pecorino, shredded and divided to melt into the rice and create that irresistible cheesy top.
• Black pepper – A final seasoning touch.
• Butter – For greasing the baking dish
• Fresh parsley – Optional, but it adds a bit of freshness to finish off the dish.

Variations

Use your favorite long grain rice for this dish. I definitely prefer this recipe with white rice over brown rice.

I love topping it with fresh parsley, but you can use any herbs. Fresh basil or cilantro would be great. For a bit of citrus, you could even add a bit of lemon zest.

If you want to make it a bit more indulgent, you could try it with bacon. For some more vegetables, you could add some peas or sauteed diced carrots.

How to Make Oven Baked Rice

Cook Rice and Saute the Vegetables

Heat oven to 350F.  Rinse the rice until the water runs clear then drain. 

Add the drained rice to a medium pot along with the water or broth, 2 teaspoons olive oil, and 1 teaspoon salt. Bring to a boil over high heat on the stovetop. Once the pot is boiling, cover pot with a lid, reduce heat to a simmer and cook for 11-13 minutes. Turn the heat off, fluff the rice with a fork and set aside on a tray until fully cooled.

In a frying pan over medium heat, add the remaining 2 tablespoons olive oil and the jalapeños, onion, and a pinch of salt. Saute for one minute then add the garlic and cook until onions are somewhat translucent, about 4-7 minutes total. Set aside. 

Mix Together and Bake

Add the rice to a large mixing bowl, and stir in the jalapeños, onions, and garlic.  Add the mayonnaise, sour cream, and black pepper and mix until well-combined. Reserving a generous handful (about 1/2 cup) of each cheese for topping the rice, fold in 6 ounces (about a cup each) shredded monterey jack, shredded fontina, and parmesan.

Grease a medium ceramic or glass casserole dish and pour the rice mixture in. Smooth until it is an even layer then sprinkle remaining monterey jack, fontina, and parmesan cheese evenly on top. 

Place the baking dish in the oven for 60 minutes until golden brown and bubbly, rotating halfway through cooking time. Remove from the oven and garnish with chopped parsley, if desired. Serve and enjoy!

Storage

Store leftover baked rice in the fridge for up to 4 days. Reheat in the oven until warmed through.

Try These Other Roy Favorites

• Sausage and Sage Stuffing
• Roy’s Tuna Pasta Salad
• Roy’s Mangia Pasta

If you make this baked rice recipe, be sure to rate and review the recipe to let me know what you think. And if you want to follow along, head to Instagram, TikTok, and Pinterest for more inspiration!

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