Jalapeño Cheddar Fish and Rice Bake
There's something special about a one-pan dinner that brings bold flavors and comfort together. This Jalapeño Cheddar Fish and Rice Bake is exactly that—a dish that feels restaurant-quality but comes together in your own kitchen with minimal fuss.
The magic starts with our Jalapeño Cheddar seasoning, which transforms simple white fish and rice into something memorable. The heat from the jalapeño plays beautifully against creamy cheddar, while the rice soaks up all those savory, spiced notes. It's the kind of meal that makes weeknight dinners feel special.
Why This Recipe Works
One-pan meals are a lifesaver for busy families, and this bake delivers on flavor without the cleanup headache. The fish stays moist and tender, the rice cooks perfectly in the same vessel, and everything is infused with that signature jalapeño-cheddar kick. Plus, it's flexible—swap the fish for chicken, add vegetables, or adjust the heat level to suit your crew.
What You'll Need
- White fish fillets (cod, tilapia, or halibut work great)
- Long-grain white or brown rice
- Shredded cheddar cheese
- Chicken or vegetable broth
- Jalapeño Cheddar seasoning
- Butter or olive oil
- Fresh jalapeños (optional, for garnish)
- Green onions or fresh cilantro
How to Make It
Start by preheating your oven to 375°F. In a baking dish, combine your rice with broth and a generous pinch of Jalapeño Cheddar seasoning. Nestle your fish fillets on top, season them well, and dot with butter. Cover with foil and bake for about 25–30 minutes,
Jalapeño Cheddar Fish and Rice Bake
Flaky white fish baked over seasoned rice and smothered in a creamy jalapeño cheddar sauce made from Cousin Tony's™ Jalapeño Cheddar Dip and Cheeseball Mix. A complete one-pan dinner with bold Tex-Mex flavor and minimal cleanup.
- Author
- Cousin Tony's
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Servings
- 4 servings
- Category
- Dinner
- Cuisine
- Tex-Mex
Ingredients
- 1 block (8 oz) cream cheese softened
- 1/2 packet Cousin Tony's Jalapeño Cheddar Dip and Cheeseball Mix
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1.5 cups parboiled white rice
- 1.5 cups chicken broth
- 1/2 cup diced fire-roasted tomatoes drained
- 1/2 cup frozen corn thawed
- 4 white fish fillets (tilapia or cod)
- 1 teaspoon cumin
- Salt and pepper
- 1 cup shredded Mexican blend cheese
Directions
- Beat cream cheese until smooth
- Stir in sour cream, Cousin Tony's Jalapeño Cheddar Dip and Cheeseball Mix, and chicken broth until smooth
- Preheat oven to 375F
- Stir together parboiled rice, 1.5 cups chicken broth, fire-roasted tomatoes, and corn in the baking dish
- Spread evenly
- Season fish fillets with cumin, salt, and pepper
- Lay fillets over the rice
- Pour jalapeño cheddar sauce over the fish and rice
- Sprinkle shredded cheese over the top
- Cover tightly with foil and bake 25 minutes
- Remove foil and bake an additional 10 minutes until cheese is golden and fish flakes easily
- Scoop rice alongside fish and serve hot