Ingredients
- 1 cup white rice
- 2 cups water
- 2 (16 ounce) cans chili beans, undrained
- 1 (8 ounce) can tomato sauce
- ¾ 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
Why You'll Want This Again
Kitchen Tips
- Use fresh spices for the best flavor, especially chili powder and cumin.
- Stir the rice often while cooking to prevent it from sticking or burning.
Step 1
Bring the rice and 2 cups of water to a boil in a saucepan. Once it’s boiling, lower the heat to medium-low, cover the pot, and let it simmer until the rice is tender and all the water is absorbed, about 20 to 25 minutes.
Step 2
While the rice is cooking, preheat your oven to 350°F (175°C). When the rice is ready, stir in the chili beans, tomato sauce, and 3/4 cup of water. Warm everything together over medium heat until it’s gently simmering.
Step 3
Transfer the rice mixture to a 9x13-inch baking dish and spread a layer of sour cream on top. Sprinkle crushed corn chips evenly over the sour cream, then finish with a generous layer of Mexican cheese blend.
Step 4
Pop the dish into the oven and bake until it’s heated through and the cheese is melted and bubbly, about 15 minutes. Let it cool slightly before serving.
