Cook the uncooked instant white rice in the measured water as directed on the package, following the specified cook time and keeping the rice at a steady simmer until tender and the water is absorbed.

Meanwhile, heat the oil in a medium saucepan over medium-high heat until hot. Add the chopped red onion; cook and stir for 1 minute so it begins to soften. Reduce heat to medium. Add the baked beans, Old El Pasoᵀᴹ chopped green chiles and Old El Pasoᵀᴹ taco seasoning mix; mix well until everything is evenly coated. Cook just until the mixture comes to a boil, stirring occasionally, so it is heated through and bubbling.

Add the cooked rice to the saucepan; mix well until the rice is evenly combined with the bean mixture. Spoon the sweet and spicy beans and rice into a serving dish. Serve with sour cream and shredded cheddar cheese on top or alongside.