2 (15-ounce) cans chili with beans
1 (8-ounce) can tomato sauce
7 cups cooked (2 cups dry, long cooking) white rice
2 cups shredded cheese
Cook 2 cups of dry rice following instructions on the rice box. (This should yield 7 cups of cooked rice.) Combine chili, tomato sauce, cooked rice, and cheese. Place this mixture in a large (4-quart), greased casserole (10-inch diameter; 4-1/2-inch depth.) Bake uncovered at 375°F for 25 minutes.
Servings per recipe: 10
Serving size: 1 cup
The Michigan Bean Commission publishes several cookbooks. Find out how to get our essential guides to cooking with beans.