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
- Prep Time 10 min
- Total 35 min
- Servings 4
- Ingredients 5
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
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3Cover; bake 20 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted and rice is tender.
Nutrition
295
Calories
14 g
Total Fat
18 g
Protein
30 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 295
- Calories from Fat
- 125
- 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;Tips from the Betty Crocker Kitchens
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