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
  • Servings 4

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

  • 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.

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 PER SERVING

Serving Size: 1 Serving
Calories
295
(
Calories from Fat
125 ),
% Daily Value
Total Fat
14 g
14 %
(Saturated Fat
9 g,
9 %
),
Cholesterol
45 mg
45 %;
Sodium
1330 mg
1330 %;
Total Carbohydrate
30 g
30 %
(Dietary Fiber
6 g
6 %
),
Protein
18 g
18 %
;
% 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.