A delightful and hearty rice casserole featuring layers of cheesy goodness, crispy bacon, and a touch of spice.
Cook the rice according to the package instructions until tender.
Use chicken or vegetable broth instead of water for added flavor.
Cook the bacon in a skillet until crispy, then crumble it into small pieces.
Drain the bacon on paper towels to remove excess grease.
Slice the jalapeños thinly and set aside.
Wear gloves when handling jalapeños to avoid irritation.
Grease an 8x8 casserole dish with butter.
Ensure even coverage to prevent sticking.
Layer half of the cooked rice in the bottom of the casserole dish.
Press the rice gently to create an even layer.
Spread half of the sour cream over the rice, then sprinkle with half of the bacon, jalapeños, and Monterey Jack cheese.
Distribute the toppings evenly for consistent flavor.
Repeat the layers with the remaining rice, sour cream, bacon, jalapeños, and Monterey Jack cheese.
Ensure the layers are evenly distributed for a balanced dish.
Top with shredded cheddar cheese and a sprinkle of paprika.
Use a generous amount of cheese for a gooey topping.
Bake in a preheated oven at 350°F for 30 minutes until bubbly and golden.
Check halfway through to ensure even cooking.
Let the casserole cool slightly before serving.
Garnish with fresh herbs for a pop of color.
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