Chili Rice con Queso Recipe
Melty cheese, canned chili beans and tomatoes along with a salsa rice mix make this Mexi-casserole a quick and delicious after-work dinner.
Ingredients
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 diced tomatoes (from 28-oz can), undrained
1/2 cup water
Directions
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.
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.
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