Ingredients

• 4 cups cooked rice
• 1 1/2 cups grated Jack
• 1 1/2 cups corn kernels, frozen or canned
• 2/3 cup milk
• 1/2 cup sour cream
• 1/2 cup thinly sliced scallion
• 1 (4-ounce) jar roasted red peppers, drained, patted dry and diced
• 1 jalapeno or serrano, seeds removed and minced, optional
• Salt and cayenne pepper
• Paprika, for sprinkling

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Instructions

1. Preheat oven to 350 degrees F.
2. Combine all ingredients in a large bowl (reserving 3 tablespoons of cheese). Spoon into buttered souffle dish. Top with reserved cheese and sprinkle lightly with paprika. Bake until top is golden, 25 to 30 minutes.