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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.
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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

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