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Mexican Rice Casserole

Mexican Rice Casserole

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
rpeijm

rpeijm

My sister gave me this recipe 20 years ago and my family still loves it.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 581 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. Bring rice and 2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Stir chili beans, tomato sauce, and 3/4 cup water through the cooked rice; bring to a simmer over medium heat. Pour rice mixture into a 9x13-inch baking dish. Spread sour cream over the rice mixture. Sprinkle crushed corn chips over the sour cream layer; top with Mexican cheese blend.
  4. Bake in preheated oven until heated through and the cheese is melted, about 15 minutes.
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Reviews

Mama_C
2

Mama_C

10/24/2013

Decrease water to 1C and cook rice with 1C salsa for added flavor. I also like to add browned ground beef or grilled chicken. Delicious!

williter
0

williter

6/14/2014

Since I didn't have chili beans I used kidney beans that I had seasoned with Taco seasoning. I kept everything else the same. Both my husband and I enjoyed this variation to stove top rice and would fix it again.

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