Ingredients: 1 package (5 ounces) salsa-style rice mix 1 1/2 cups shredded Mexican 4-cheese blend (6 ounces) 1 can (15 ounces) chili beans in sauce, undrained 1 can (14 1/2 ounces) diced tomatoes, undrained 1/2 cup water
Directions:1.Heat oven to 425?F. Spray 1 1/2-quart casserole with cooking spray. Mix rice mix and 1/2 cup of the cheese in casserole. 2.Mix chili beans, tomatoes and water in 1 1/2-quart saucepan. Heat to boiling. Pour bean mixture over rice mixture in casserole; stir to mix. 3.Cover and bake 20 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered about 5 minutes or until cheese is melted and rice is tender. |