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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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My sister gave me this recipe 20 years ago and my family still loves it. Ingredients:
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 |
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.
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