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Ingredients
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1 cup white rice
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2 cups water
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2 (16 ounce) cans chili beans, undrained
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1 (8 ounce) can tomato sauce
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¾ cup water, or more as needed
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1 (8 ounce) container sour cream
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1 cup crushed corn chips, or to taste
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1 cup shredded Mexican cheese blend
Directions
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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.
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Preheat oven to 350 degrees F (175 degrees C).
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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.
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Bake in preheated oven until heated through and the cheese is melted, about 15 minutes.
Nutrition Facts (per serving)
250 | Calories |
11g | Fat |
33g | Carbs |
9g | Protein |
Nutrition Facts | |
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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.