Creole Baked Cheese Rice
Dive into bold Southern flavors with this Creole Baked Cheese Rice, a hearty and irresistible side dish that’s perfect for any occasion. Featuring tender long-grain white rice simmered in savory chicken broth, this dish is layered with a vibrant medley of sautéed Creole “holy trinity” vegetables—onion, green bell pepper, and celery—infused with minced garlic, juicy diced tomatoes, and a kick of Creole seasoning and cayenne pepper. Topped with a decadent combination of sharp cheddar and gooey mozzarella cheeses, this casserole is baked to golden perfection, creating a bubbly, cheesy crust that will have everyone reaching for seconds. Ready in just one hour, this flavorful and easy-to-make recipe is an ideal crowd-pleaser for busy weeknights, potlucks, or family gatherings. Garnish with fresh parsley for a pop of color and serve it hot as a show-stopping accompaniment to your favorite mains.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tablespoons butter
- 1 medium (diced) yellow onion
- 1 medium (diced) green bell pepper
- 2 diced celery stalks
- 3 minced garlic cloves
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon Creole seasoning
- 0.5 teaspoon cayenne pepper
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons (chopped, for garnish) parsley
- 1 tablespoon vegetable oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a medium saucepan, combine the rice and chicken broth. Bring to a boil over medium-high heat, then lower the heat to a simmer. Cover and cook for 15 minutes or until the rice is tender. Set aside.
In a large skillet, heat the butter and vegetable oil over medium heat. Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes until the vegetables are soft and fragrant.
Add the minced garlic and sauté for another 30 seconds.
Stir in the diced tomatoes (with their juices), Creole seasoning, cayenne pepper, salt, and black pepper. Cook for 3-5 minutes, allowing the flavors to meld.
In a large mixing bowl, combine the cooked rice, the vegetable mixture, and 1 1/2 cups of shredded sharp cheddar cheese. Mix thoroughly.
Grease a 9x13-inch baking dish, then pour the rice mixture into the dish, spreading it out evenly.
Top the rice mixture with the remaining 1/2 cup of sharp cheddar cheese and 1 cup of mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
Remove the dish from the oven and let it rest for 5 minutes before serving.
Garnish with chopped parsley and serve hot.
Nutrition Facts
Calories |
2120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.0 g | 174% | |
| Saturated Fat | 78.1 g | 390% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 7194 mg | 313% | |
| Total Carbohydrate | 124.4 g | 45% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 29.1 g | ||
| Protein | 107.1 g | 214% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2879 mg | 221% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3056 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
