Ingredients
- 1 cup uncooked rice $0.33
- 1 cup frozen corn kernels (thawed) $0.52
- 1 (15 oz.) can black beans
$1.39
- 1 (16 oz.) jar salsa $1.99
- 1 cup chicken broth $0.15
- ½ Tbsp chili powder $0.10
- ½ tsp oregano $0.03
- 2 large (1.5 lbs.) chicken
breasts $2.99
- 1 cup shredded cheddar cheese
$0.94
- 2 whole green onions, sliced
$0.17
Instructions
- Preheat the oven to 375 degrees. Drain and
briefly rinse the black beans. Add the dry rice, black beans, corn, salsa,
chicken broth, chili powder, and oregano to an 8×8 inch casserole dish. Stir until everything is evenly
combined.
- Cut the chicken breasts into three pieces each.
Push the chicken pieces down into the rice salsa mixture in the casserole
dish. Try to push them down as far into the liquid as they’ll go. Cover
the casserole dish tightly with foil. Bake for one hour.
- Take the casserole dish out of the oven, test the
rice with a fork to make sure it is tender. If it is not, recover the
dish, return it to the oven, and bake for 10-15 minutes more. When the
rice is tender, sprinkle the cheese over top and return the casserole to
the oven for a few minutes, or until the cheese has melted. Add the sliced
green onions on top after baking and serve hot.
Notes
If your chicken and frozen corn are still partially frozen, the casserole
will take longer to cook. So, make sure they’re both thawed before hand.
