Name: Chili Rice Bake
Ingredients: 1 cup CNP Meat Sauce, frozen (or canned chili, with or without beans); 2 cups low-sodium broth; 1 cup vegetables, fresh, frozen, or canned (bell pepper, jalapeños, diced tomatoes, corn, mixed vegetables, etc.); 2 Tablespoons chili powder; 1 teaspoon garlic powder; 3 cups cooked rice, brown or white; ½ cup low-fat cheddar cheese (shredded); Nonstick spray

recipe garnished with tomato, parsley, chili with white rice side dish

Chili Rice Bake

Turn pantry staples into a tasty comfort food meal with this simple casserole.

Print Pin Add to Collection**

Course: Lunch & Dinner, Main Course

Cuisine: American

Keyword: grain, protein, vegetable

Servings: 4

Calories: 290kcal

Ingredients

1 cup CNP Meat Sauce, frozen or canned chili, with or without beans
2 cups low-sodium broth
1 cup vegetables, fresh, frozen, or canned bell pepper, jalapeños, diced tomatoes, corn, mixed vegetables, etc.
2 Tablespoons chili powder
1 teaspoon garlic powder
3 cups cooked rice, brown or white
½ cup low-fat cheddar cheese shredded
Nonstick spray

Instructions

Wash hands with warm, soapy water for 20 seconds.
If rice isn't cooked, cook following package instructions.
Preheat oven to 350°F. Spray a 9x13-inch pan with nonstick spray. Set pan aside.
If using CNP Meat Sauce, heat with broth until thawed. If using canned chili, combine chili and broth. Heat until warm.
Bring to a boil and add vegetables and spices.
Add rice and stir together.
Pour into the baking dish and sprinkle cheese over the top.
Bake at 350°F for 20 minutes or until the cheese begins to brown.

Notes

Recipe Links

CNP Meat Sauce