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    Chili Rice con Queso


    Source of Recipe


    Betty Crocker

    List of 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
    1 can (14 1/2 ounces) diced tomatoes, undrained
    1/2 cup water

    Recipe



    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.



 

 

 

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