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Chili Rice con Queso

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Betty Crocker Kitchens
Updated May 5, 2010
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Melty cheese, canned chili beans and tomatoes along with a salsa rice mix make this Mexi-casserole a quick and delicious after-work dinner.

Chili Rice con Queso

  • Prep Time 10 min
  • Total 35 min
  • Servings 4
  • Ingredients 5
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Ingredients

  • 1 package (5 oz) salsa-style rice mix
  • 1 1/2 cups shredded Mexican cheese blend (6 oz)
  • 1 can (15 oz) chili beans in sauce, undrained
  • 2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
  • 1/2 cup water

Instructions

  • Step 
    1
    Heat oven to 425°F. Spray 1 1/2-quart casserole with cooking spray. In casserole, mix rice mix and 1/2 cup of the cheese.
  • Step 
    2
    In 1 1/2-quart saucepan, mix chili beans, tomatoes and water. Heat to boiling. Pour bean mixture over rice mixture in casserole; stir to mix.
  • Step 
    3
    Cover; bake 20 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted and rice is tender.

Nutrition

295 Calories
14 g Total Fat
18 g Protein
30 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
295
Calories from Fat
125
Total Fat
14 g
Saturated Fat
9 g
Cholesterol
45 mg
Sodium
1330 mg
Potassium
680 mg
Total Carbohydrate
30 g
Dietary Fiber
6 g
Protein
18 g
% Daily Value*:
Vitamin A
24%
24%
Vitamin C
20%
20%
Calcium
32%
32%
Iron
18%
18%
Exchanges:
2 Starch; 2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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