Mexican Rice Casserole

Name: Mexican Rice Casserole
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: Mexican
Ingredients: 227 grams tomato sauce; 907 grams chili beans, undrained; 237 milliliters crushed corn chips, or to taste; 237 milliliters shredded Mexican cheese blend; 227 grams sour cream; 473 milliliters water; 237 milliliters white rice

The recipe Mexican Rice Casserole is ready in roughly 50 minutes and is definitely an amazing gluten free option for lovers of Mexican food. This recipe serves 12. This recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 8g of protein, 9g of fat, and a total of 242 calories. Head to the store and pick up water, mexican cheese blend, corn chips, and a few other things to make it today. It works well as an inexpensive side dish for Autumn.

Instructions

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.

Ingredients you will need

Water

Rice

Equipment you will use

Sauce Pan

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Stir chili beans, tomato sauce, and 3/4 cup water through the cooked rice; bring to a simmer over medium heat.

Ingredients you will need

Tomato Sauce

Chili Beans

Cooked Rice

Water

Pour rice mixture into a 9x13-inch baking dish.

Ingredients you will need

Rice

Equipment you will use

Baking Pan

Spread sour cream over the rice mixture.

Ingredients you will need

Sour Cream

Spread

Rice

Sprinkle crushed corn chips over the sour cream layer; top with Mexican cheese blend.

Ingredients you will need

Mexican Cheese

Corn Chips

Sour Cream

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

Ingredients you will need

Cheese

Equipment you will use

Oven

Equipment

Sauce Pan

Oven

Baking Pan

Ingredients

Servings:

227grams

tomato sauce 907grams

chili beans, undrained 237milliliters

crushed corn chips, or to taste 237milliliters

shredded Mexican cheese blend 227grams

sour cream 473milliliters

water 237milliliters

white rice

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Jimmy John's Vin De Sandwich Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 30 dollars.