Name: Deliciously Cheesy Oven Baked Rice
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 cups rice; 3 ½ cups water or broth; 2 teaspoons plus 2 tablespoons olive oil, divided; 2 teaspoon Kosher salt, plus more to taste; 2 cups chopped jalapeños (about 8-10 peppers); 1 cup chopped onion or shallots; ¼ cup chopped garlic (about 4-5 cloves); 1 cup mayonnaise; 1 cup sour cream; 6 to 8 monterey jack, shredded, divided; 6 to 8 ounces fontina cheese, shredded, divided; 1 to 1 1/2 cups grated parmesan or pecorino, divided; 1 teaspoon black pepper; Butter, for greasing; 2 tablespoons parsley, chopped, optional

Description

Make this delicious oven baked rice for an incredible side dish.

Ingredients

2 cups rice
3 ½ cups water or broth
2 teaspoons plus 2 tablespoons olive oil, divided
2 teaspoon Kosher salt, plus more to taste
2 cups chopped jalapeños (about 8-10 peppers)
1 cup chopped onion or shallots
¼ cup chopped garlic (about 4-5 cloves)
1 cup mayonnaise
1 cup sour cream
6 to 8 monterey jack, shredded, divided
6 to 8 ounces fontina cheese, shredded, divided
1 to 1 1/2 cups grated parmesan or pecorino, divided
1 teaspoon black pepper
Butter, for greasing
2 tablespoons parsley, chopped, optional

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Instructions

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. 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. Spread rice on a tray and set aside 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.
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 baking dish (8×8, 9×9, or oblong about the same size) 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. Note: If you have an oven with convection settings, turn on the convection oven the last 5 minutes for extra golden color.
Serve and enjoy!

Nutrition

Serving Size: 1 scoop
Calories: 518
Sugar: 2 g
Sodium: 963.7 mg
Fat: 44.5 g
Carbohydrates: 5.7 g
Protein: 24.3 g
Cholesterol: 96.9 mg