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Chili Rice Con Queso

Danice's picture
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
  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)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Taste: 
Savory
Feel: 
Smooth
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Cheese, Vegetable
Interest: 
Everyday, Kids, Party, Quick
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
4

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3.9
Average: 3.9 (2 votes)

1 Comment

shakti's picture
It is good and very satisfying.