Cheesy Potato and Rice Casserole

1.Preheat your oven to 350°F (175°C).

2.In a large pot, bring 2 cups of vegetable broth to a boil. Add the uncooked rice, reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and the liquid is absorbed.

3.While the rice is cooking, in a large skillet, melt the margarine over medium heat. Add the chopped onion and green bell pepper, and sauté until they are soft and translucent, about 5-7 minutes.

4.Add the diced potatoes to the skillet and stir well. Cook for an additional 10 minutes, stirring occasionally, until the potatoes are slightly tender.

5.Once the rice is cooked, combine it with the sautéed vegetables in a large mixing bowl. Add the chopped green onions, garlic powder, paprika, salt, and pepper. Mix well to combine all the ingredients evenly.

6.Transfer the mixture into a greased 9x13 inch baking dish. Spread it out evenly and top with the shredded pepper jack cheese.

7.Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

8.Remove from the oven and let it cool for a few minutes before serving. Enjoy your cheesy potato and rice casserole!