Chili Rice con Queso

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

Ingredients

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

Directions

Directions

  • 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.
  • 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.
  • 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.

Notes










Tips

Expert Tips

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

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

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
295
Calories from Fat
125
% Daily Value
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.