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Thursday, March 3, 2016

Mexican Chicken and Rice Casserole - $10 Budget Meal Series


  • 3-4 lbs - Chicken Thighs (skinned removed, boned and cut into bite size pieces)
  • 16 oz - Brown Rice *
  • 15 oz can - Kidney Beans (undrained)
  • 15 oz can - Diced Tomatoes with Green Chiles
  • 1 - Bell Pepper (diced)
  • 1 - Yellow Onion (diced)
  • 8 oz - Shredded Mexican Blend Cheese
  • 1 - Taco Seasoning Packet **
  • 30 oz - Water
  • In a large skillet over medium high heat cook chicken 2-3 minutes.
  • Add bell pepper, onions and cook another 2 minutes.  
  • Add remaining ingredients except the cheese and mix well.
  • Transfer to a 9x13 casserole dish and cover tightly with aluminum foil.
  • Bake in a 375º oven for 1 hour or until all of the liquid has been absorbed.
  • Mix in half the cheese, then top with remaining cheese and bake uncovered 5-7 minutes in a 400º oven or until golden brown and bubbly.
  • Let rest for 10 minutes.

* Cooking times and amount of water are different for white and brown rice.  If using white rice add an additional cup of water and cook covered for 40-45 minutes or until all of the liquid has been absorbed.  

** Add additional seasoning if you have it.  Only taco seasoning was used because of the restricted budget.

1 comment:

  1. This recipe constituted my work lunch for an entire week and then some. That being said, I used refried beans (don't really like kidney beans) and Goya spanish rice rather than regular rice, as well as chicken thigh. I can't praise the versatility (cuz I combined it with various salsa/sauces and chips), effectiveness, and cost of this recipe enough. Absolutely delicious!

    -Chicago Wolf