![Logo](https://storage.googleapis.com/images-prs-prd-c7e7986.prs.prd.v8.commerce.mi9cloud.com/fwm/img/fwm_primary.png)
1. In 1 to 1 1/2-quart saucepan, heat white rice and water to boiling; reduce heat. Cover and simmer 8 to 10 minutes or until all water is absorbed. Remove from heat; let stand covered 5 minutes. Fluff with fork; stir in butter, lime juice and cilantro. Cover and set aside.
2. Heat oven to 375°F. In ungreased 13x9-inch (3-quart) baking dish, place tortilla bowls.
3. In medium bowl, mix beans and green chiles. Divide rice mixture evenly among tortilla bowls; top each with 2 teaspoons of the cheese. Divide bean mixture evenly among tortilla bowls; top each with remaining cheese
4. Bake 10 to 12 minutes or until hot and cheese is melted. Top with pico de gallo and sauce.
Expert Tips: Salsa may be substituted for the pico de gallo in this recipe. Precooked rice is available for purchase in the frozen section of the grocery store and is a convenient alternative to the cooked rice in this recipe. You may also use 1 1/2 cups leftover cooked rice, heated in microwave. Variation: Try Old El Paso™ Creamy Salsa Verde sauce as an alternative to the creamy queso sauce.
- 20 g Total Fat
- 10 g Saturated Fat
- 0 g Trans Fat
- 50 mg Cholesterol
- 740 mg Sodium
- 27 g Total Carbohydrate
- 0 g Dietary Fiber
- 2 g Sugars
- 14 g Protein
Shop Ingredients
![Organic Cilantro, 1 each](https://images.cdn.shoprite.com/cell/00000000948890.jpg)
Nutritional Information
- 20 g Total Fat
- 10 g Saturated Fat
- 0 g Trans Fat
- 50 mg Cholesterol
- 740 mg Sodium
- 27 g Total Carbohydrate
- 0 g Dietary Fiber
- 2 g Sugars
- 14 g Protein
Directions
1. In 1 to 1 1/2-quart saucepan, heat white rice and water to boiling; reduce heat. Cover and simmer 8 to 10 minutes or until all water is absorbed. Remove from heat; let stand covered 5 minutes. Fluff with fork; stir in butter, lime juice and cilantro. Cover and set aside.
2. Heat oven to 375°F. In ungreased 13x9-inch (3-quart) baking dish, place tortilla bowls.
3. In medium bowl, mix beans and green chiles. Divide rice mixture evenly among tortilla bowls; top each with 2 teaspoons of the cheese. Divide bean mixture evenly among tortilla bowls; top each with remaining cheese
4. Bake 10 to 12 minutes or until hot and cheese is melted. Top with pico de gallo and sauce.
Expert Tips: Salsa may be substituted for the pico de gallo in this recipe. Precooked rice is available for purchase in the frozen section of the grocery store and is a convenient alternative to the cooked rice in this recipe. You may also use 1 1/2 cups leftover cooked rice, heated in microwave. Variation: Try Old El Paso™ Creamy Salsa Verde sauce as an alternative to the creamy queso sauce.