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Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Cook onion in oil until tender but not brown.
  2. Add rice, salt, chili powder and broth. Bring to a boil.
  3. Stir well; reduce heat, cover, and simmer 15 minutes or until rice is tender and liquid is absorbed.
  4. Stir in chili.
  5. Spoon half the mixture into buttered shallow 1½-quart casserole.
  6. Sprinkle with 1 cup cheese. Add remaining rice mixture and top with remaining 1 cup cheese.
  7. Bake at 350°F for 15 to 20 minutes or until hot and bubbly.
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