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.

Chili Rice con Queso

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10 minutes

35 minutes

4 servings

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Nutrition Info

  • 1 Serving
  • 295
  • 14g
    (Saturated Fat 9g)
  • 45mg
  • 1330mg
  • 30g
    (Dietary Fiber 6g)
  • 18g
  • Percent Daily Value*
  • 24%
  • 20%
  • 32%
  • 18%
  • Exchanges
  • 1
  • 2
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • 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.

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

  1. 1Heat 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. 2In 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. 3Cover; bake 20 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted and rice is tender.

Categories: Course, Lunch & Snacks, Vegetarian, Main Dishes, Vegetarian, Cuisine, Mexican, Vegetarian, Healthy, Ingredient, Beans, Grains & Legumes

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