mexican chicken and rice bake.
It’s 5 o’clock.
Your kids are screaming.
The phone is ringing.
Your toddler is eating dirt he found in the indoor plant you thought would be perfect for the house, before you had small children.
Good thing you made this chicken and rice dish ahead of time! Just pre-heat your oven, pop it in and dinner is on the table in 30 minutes. It’s great for the kids, perfect for leftovers, and an excellent way to sneak in a few vegetables into your meal.
I’ve had a lot of readers ask about crock-pot recipes or dinners that are easy to make ahead of time and pop in the oven to get dinner ready lickity-split. Hope you enjoy this one!
Mexican Chicken and Rice Bake
(serves 4-6)
What You’ll Need:
2 boneless, skinless chicken breasts, shredded
4 cups pre-cooked brown rice
3/4 cup corn
1 15 ounce can black beans, drained and rinsed
1 cup plain yogurt (or you can substitute sour cream)
1/4 cup chopped green onions
1 4 ounce can green chilis
1/2 cup chunky salsa
1 cup grated cheddar or monterey jack cheeses
salt and pepper
cilantro for garnish
Instructions
Preheat oven to 350. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese is stirred completely. Season with salt and pepper. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through.
Garnish with chopped cilantro.
TOTAL: $8.70 or $2.18 per serving, based on 4 servings. But you’ll likely end up with leftovers – hooray!
Wondering how on earth I arrived at these costs? Take a look at my shopping guide to show see what I pay for items, per serving, etc.
Nutrition:
553 calories per serving
16 grams of fat
61 carbs
41 grams protein
8 grams fiber
Did you give this recipe a try? Pop on over to Facebook and let me know what you think!
