Mexican Rice Casserole recipe
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Ingredients
- 1 cup white rice 2 cups water 2 (16 ounce) cans chili beans, undrained 1 (8 ounce) can tomato sauce ¾ cup water, or more as needed 1 (8 ounce) container sour cream 1 cup crushed corn chips, or to taste 1 cup shredded Mexican cheese blend
Nutrition Info
- 249.5 caloriescarbohydrate: 32.9 gcholesterol: 19.4 mgfat: 10.5 gfiber: 4.4 gprotein: 9 gsaturatedFat: 5.3 gservingSize: -sodium: 581.4 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Mexican Rice Casserole
Directions
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Bring rice and 2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Stir chili beans, tomato sauce, and 3/4 cup water through the cooked rice, bring to a simmer over medium heat. Pour rice mixture into a 9x13-inch baking dish. Spread sour cream over the rice mixture. Sprinkle crushed corn chips over the sour cream layer, top with Mexican cheese blend.
Bake in preheated oven until heated through and the cheese is melted, about 15 minutes.