Mexican Rice Casserole Recipe

Mexican Rice Casserole Recipe

  • 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
  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 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.
  4. Bake in preheated oven until heated through and the cheese is melted, about 15 minutes.
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