Mexican Rice Casserole

4.2
(11)

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

4
4
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Servings:
12
Yield:
12 servings
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Ingredients

Original recipe (1X) yields 12 servings

  • 1 cup white rice

  • 2 cups water

  • 2 (16 ounce) cans chili beans, undrained

  • 1 (8 ounce) can tomato sauce

  • ¾ cup water, or more as needed

  • 1 (8 ounce) container sour cream

  • 1 cup crushed corn chips, or to taste

  • 1 cup shredded Mexican cheese blend

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.

22 home cooks made it!

Nutrition Facts (per serving)

250 Calories
11g Fat
33g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 250
% Daily Value *
Total Fat 11g 13%
Saturated Fat 5g 27%
Cholesterol 19mg 6%
Sodium 581mg 25%
Total Carbohydrate 33g 12%
Dietary Fiber 4g 16%
Total Sugars 3g
Protein 9g 18%
Vitamin C 4mg 4%
Calcium 138mg 11%
Iron 2mg 10%
Potassium 399mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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