Ingredients
1
package (5 oz) salsa-style rice mix
1 1/2
cups shredded Mexican cheese blend (6 oz)
1
can (15 oz) chili beans in sauce, undrained
2
cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1/2
cup water
Preparation
Heat oven to 425°F. Spray 1 1/2-quart casserole with cooking spray. In casserole, mix rice mix and 1/2 cup of the cheese.
In 1 1/2-quart saucepan, mix chili beans, tomatoes and water. Heat to boiling. Pour bean mixture over rice mixture in casserole; stir to mix.
Cover; bake 20 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted and rice is tender.
