Mexican Rice Casserole

Bring rice and 2 cups water to a boil in a saucepan. Reduce heat to medium-low cover and simmer until the rice is tender and the liquid has been absorbed 20 to 25 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Stir chili beans tomato sauce and 3/4 cup water through the cooked rice; bring to a simmer over medium heat. Pour rice mixture into a 9x13-inch baking dish. Spread sour cream over the rice mixture. Sprinkle crushed corn chips over the sour cream layer; top with Mexican cheese blend.

Bake in preheated oven until heated through and the cheese is melted about 15 minutes.