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Cheesy Jalapeño Rice Squares

One of the things I like best about these Cheesy Jalapeño Rice Squares is its flexibility. Easily made ahead, it can be a featured holiday breakfast casserole, a protein-laden lunch box entree, or a sure-to-please party appetizer. It’s good hot or at room temperature. (I’ve been known to even eat them cold.)

When I make these with guests in mind, I will use canned jalapeños rather than fresh. Since we like the heat, I always use the fresh ones for our family. They are also good with minced poblano peppers.

This is a great idea for using leftover rice, but I do suggest using freshly grated cheese rather than the packaged shredded cheese. You can, of course, use that if you prefer. I just feel the texture is better.

If you’re not an extra sharp cheddar person, feel free to substitute your preferred cheese. A smoky gouda is an excellent choice as well. In addition, cut them to a size to suit the occasion. A 1-inch square is just about right as an appetizer, but I will cut them into larger servings if using for breakfast or lunch.

If you do make them ahead of time, I suggest you warm them in a 200 degree oven rather than the microwave. Eggs seems to take on a rubbery texture, I think, when heated in the microwave.

Typically, I double the recipe since the squares keep well in the refrigerator for several days. However, you can easily cut it in half. 

Cheesy Jalapeño Rice Squares

Yields: approximately 10 dozen 1-inch squares

  • 12 eggs, whisked
  • 2 pounds extra sharp cheddar cheese, shredded
  • 3 jalapeño peppers, seeded and chopped
  • 1 - 1 1/2 cups leftover Riceland Long-Grain White Rice

  1. Preheat oven to 350 degrees.
  2. Spray a 13 x 9-inch pan with cooking spray.
  3. In a large mixing bowl, whisk eggs thoroughly.
  4. Stir in cheese, peppers and rice until well blended.
  5. Pour egg mixture into prepared pan and bake approximately 45 minutes until center is no longer soft.
  6. Set aside on a wire rack to cool before cutting into 1-inch squares (or larger for main dish servings).

Recipe and post by Debbie Arnold of DiningWithDebbie.net