Ingredients50 m servings 249 cals
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake in preheated oven until heated through and the cheese is melted, about 15 minutes.
Per Serving: 249 calories; 10.5 g fat; 32.9 g carbohydrates; 9 g protein; 19 mg cholesterol; 581 mg sodium. Full nutrition
ReviewsRead all reviews 5
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!
I took a hint form Mama_C and added 1/2 pound Hamburger with my taco seasoning (chili powder, salt, pepper, paprika, garlic powder, and onion powder). I used HEB Texas Style Borracho Beans........
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 w...
I thought this was really good, but a little taco seasoning would probably help. It was a little soupy so I would recommend adding 1/4 cup water instead of 3/4 cup as instructed. I used brown in...