Dinner!

Mexican Chicken-and-Rice Casserole


Use your stored staples to cook this quick, healthy dinner. Don't be afraid to swap ingredients—if a recipe calls for kidney beans and you have extra cans of black beans in your pantry, use them instead.

Prep: 15 min. Cook: 30 min. Serves: 8 Cost per serving: $1.41


• 1 Tbsp. vegetable oil.

• 1 onion, chopped.

• 1 Tbsp. chili powder.

• 1 Tbsp. cumin.

• 2 cups uncooked white rice.

• 1 14.5-oz. can low-sodium chicken broth.

• 1 14.5-oz. can diced tomatoes with jalapeños.

• 1 15.5-oz. can red kidney beans, drained and rinsed.

• 1 8.75-oz. can whole-kernel corn, drained and rinsed.

• 1 4.5-oz. can chopped green chilies.

• 1 12.5-oz. can chicken breast in water, drained.

• Salt and pepper.

1. Preheat oven to 350°F. In a large Dutch oven over medium heat, warm oil. Add onion and sauté until softened and translucent, 5 to 7 minutes. Add chili powder and cumin; stir for 1 minute. Add rice; cook, stirring, for 2 minutes. Stir in 2 cups water, broth, tomatoes, beans, corn, chilies and chicken, season with salt and pepper and bring to a boil. Cover tightly and bake until rice is tender and liquid has been absorbed, 25 to 30 minutes.

2. Remove from oven and let stand, covered, for 5 minutes. Fluff rice with a fork, check and adjust seasoning and serve.



PER SERVING: 216 Cal., 3g Fat (0g Sat.), 31mg Chol., 4g Fiber, 17g Pro., 34g Carb., 1,051mg Sod.