Chili Rice con Queso

Melty cheese, canned chili beans and tomatoes along with a salsa rice mix make this Mexi-casserole a quick and delicious after-work dinner.

Prep Time: 10 min
Total Time: 35 min
Makes: 4 servings

(10 ratings)

Member Reviews (2)

Not what you're looking for? Try another search:

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

Serve with...

Melon-Cucumber Salad
Total Time: 1 hour 5 min

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

Serve With

Round out this family-favorite meal with a fresh-fruit salad topped with vanilla yogurt.

Substitution

If the Mexican-style cheese blend is not available, you can use Chedder or Monterey Jack.

Nutrition Information:

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

Not what you're looking for? Try another search: