When I first made Roasted Pepper and Pepper Jack Rice Squares, I knew it would be making a repeat performance on our table. I jazzed up the original recipe by adding some chiptole and Dr. Pepper shredded pork and switched the rice, pepper, and cheeses based on what I had on hand. I also made the original recipe easier and cut down on the cleanup by doing the entire recipe in a cast iron pan. The use of cast iron improved the recipe over all. In addition to the quickness and ease factors, the cast iron pan created a delightful “crust” on the sides and bottom of the pan that really punched the entire dish up a notch. It just goes to show you how small tweaks or additions to a recipe can create something new and interesting.
Roasted Pepper and Chipotle and Dr. Pepper Shredded Pork Rice Casserole
Adapted from Roasted Pepper and Pepper Jack Rice Squares
Originally adapted from One Perfect Bite
1 tbs. olive oil
1 cup jasmine rice, uncooked
1 small yellow onion, finely chopped
2 hot Hungarian peppers, roasted, peeled and chopped (include seeds)
1 7 oz. can roasted green chilies, chopped, liquid reserved
2-3 small cloves garlic, minced
1/2 tsp. ground cumin
3 cups homemade chicken stock
1 cup extra sharp cheddar cheese, grated
1/2 cup mozzarella cheese, grated
1/2 cup cilantro, chopped
Kosher salt and freshly cracked black pepper
Preheat oven to 375º.
Heat olive oil in a 10″ cast iron pan over medium heat. Add rice and cook, stirring, until rice turns opaque. Add onions and cook until fragrant, roughly 1 minute. Add hungarian hot pepper, green chilies, garlic, salt and cumin. Stir to combine and cook until fragrant, roughly 1 minute. Slowly whisk in stock and reserved liquid from green chilies and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 15 minutes.
Remove from heat. There should be about 1/4 cup liquid remaining in the pan at this point. Add cilantro, most of cheese, and shredded pork. Toss to combine. Transfer to prepared baking pan. Top with remaining cheese.
Place in oven and bake uncovered for 20 minutes until rice is tender and cheese topping melts. Let stand 10 minutes. Cut into squares and serve.