Mexican Chicken and Rice Casserole - $10 Budget Meal Series

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Turkey is leaner, while canned chicken provides convenience.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories, while Monterey Jack is often less expensive.

Remove the skin, debone the chicken thighs, and cut them into bite-sized pieces.

Add the chicken to a large skillet over medium-high heat without adding oil, allowing it to cook in its own fat for flavor.

Cook the chicken for 2-3 minutes, then add the chopped onion and bell pepper; mix well and cook for another 2 minutes.

Add the can of diced tomatoes with green chilies, the can of kidney beans with juice, and the packet of taco seasoning; mix well.

Add 30 ounces of water (using the water from both cans) and bring to a boil.

Once boiling, add the rice (using brown rice, or white rice with an additional cup of water); mix well.

Pour the mixture into a 9x13 casserole dish, spreading it out evenly, and cover tightly with aluminum foil.

Bake in a preheated 375°F (190°C) oven for 1 hour.

After 1 hour, remove from the oven, take off the foil, and mix well; if any liquid remains, return to the oven for 5-10 more minutes.

Add half of the bag of cheese and mix well, then sprinkle the remaining cheese on top.

Increase the oven temperature to 400°F (204°C) and bake for 5-7 minutes until bubbly and golden brown.

Let the casserole rest for about 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens