Chili Rice con Queso

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

Minutes

Total Time

35

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (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*:
    Exchanges:
    • 2 Starch;
    • 2 Lean Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.