Creamy Poblano Rice

In a mixing bowl, combine the cooked rice, sour cream, poblano peppers, garlic salt and 1 cup of grated pepper jack cheese. Mix it up and give it a taste. If it needs more garlic salt, regular salt or you want to throw in some cracked black pepper, now is the time to add it.

Once it’s perfect, spoon it into a baking dish that has been lightly sprayed or oiled. Spread it out evenly and top with the remaining 1/2 cup of grated pepper jack cheese. If you like spice, sprinkle the top with cayenne pepper. It really kicks it up a notch. I highly recommend it.

Bake at 375ºF for 20–25 minutes, or until the cheese on top is melted and bubbly. Remove from the oven and serve it with your favorite main course. It’s great with Mexican food like tacos and fajitas, but it’s also great with grilled steaks or smoked meats. You could even add leftover chicken and turn it into a great dinner casserole.