Ingredients
Scale
- 1 cup white rice
- 2 cups water
- 2 (16 ounce) cans chili beans, undrained
- 1 (8 ounce) can tomato sauce
- 3/4 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
Instructions
- 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 9×13-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.
Notes
- Store leftovers in the fridge for up to 3 days.
- Add diced jalapeños for extra spice.
- Substitute black beans for chili beans if preferred.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 25mg