Chili Rice con Queso
|Salsa style rice mix||5 Ounce|
|Shredded mexican cheese blend||1 1⁄2 Cup (24 tbs) (6 ounces)|
|Canned chili beans in sauce||15 Ounce (undrained)|
|Diced tomatoes||2 Cup (32 tbs) (undrained)|
|Water||1⁄2 Cup (8 tbs)|
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.