Mexican Chicken and Rice Casserole - $10 Budget Meal Series

Ingredients

• 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

Directions

• 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.

Enjoy!

* 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.