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 This Recipe Is So Delicious
Helpful Kitchen Tips
- Add a little extra cheese on top for a golden, bubbly crust.
- Cover the dish with foil while baking to keep it moist, then uncover near the end to brown the cheese.
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—this usually takes about 20 to 25 minutes. Meanwhile, preheat your oven to 350°F (175°C).
Step 2
When the rice is ready, stir in the chili beans, tomato sauce, and 3/4 cup of water. Heat everything together over medium heat until it’s nice and simmering. Then, spread this mixture evenly into a 9x13-inch baking dish. Dollop the sour cream over the top and spread it out gently. Next, sprinkle crushed corn chips over the sour cream layer, and finish by covering it all with the Mexican cheese blend.
Step 3
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 a little before serving, and enjoy!
