7 Rice & Bean Recipes That Are Shockingly Cheap (And So Good!)
7 Rice & Bean Recipes That Are Shockingly Cheap (And So GOOD!) is a easy Tex-Mex recipe that serves 4. 460 calories per serving. Recipe by Julia Pacheco on YouTube.
Prep: 20 min | Cook: 1 hr 10 min | Total: 1 hr 40 min
Cost: $8.40 total, $2.10 per serving
Ingredients
- 2 Tbsp Unsalted Butter (melted, used to grease the baking dish)
- 0.25 cup Salsa (mild or medium, any brand)
- 1 cup Chicken Broth (low‑sodium preferred)
- 1 cup Long Grain White Rice (uncooked)
- 15 oz Black Beans (canned, drained and rinsed)
- 10 oz Red Enchilada Sauce (store‑bought)
- 3 pieces Chicken Breasts (boneless, skinless; about 1.5 lb total)
- 1.5 Tbsp Taco Seasoning (store‑bought or homemade blend)
- 1 cup Shredded Cheddar Cheese (optional, for topping)
Instructions
Preheat Oven
Set the oven to 350°F (175°C) and let it preheat while you prepare the casserole.
Time: PT5M
Temperature: 350°F
Grease Baking Dish
Brush the bottom and sides of the 9x13 baking dish with the melted butter.
Time: PT5M
Combine All Ingredients
In the greased dish, add the salsa, chicken broth, uncooked rice, drained black beans, red enchilada sauce, chicken breasts, and taco seasoning. Stir gently to distribute the seasoning and coat the chicken.
Time: PT10M
First Bake (Covered)
Cover the dish tightly with aluminum foil and bake for 55 minutes.
Time: PT55M
Temperature: 350°F
Add Cheese and Finish Baking
Remove the foil, sprinkle shredded cheddar cheese over the top, and bake uncovered for an additional 15 minutes until the cheese is melted and lightly browned.
Time: PT15M
Temperature: 350°F
Rest and Serve
Allow the casserole to rest for 5 minutes before serving. Top with your favorite taco toppings such as avocado, cilantro, lime, or sour cream.
Time: PT5M
Nutrition Facts
- Calories
- 460
- Protein
- 32 g
- Carbohydrates
- 48 g
- Fat
- 13 g
- Fiber
- 9 g
Dietary info: Gluten‑Free if using gluten‑free taco seasoning, High‑Protein, Can be made dairy‑free by omitting cheese
Allergens: Dairy, Soy (possible in taco seasoning)
Ingredient Substitutions
- Instead of Unsalted Butter: olive oil, coconut oil
- Instead of Salsa: diced tomatoes with cilantro, pico de gallo
- Instead of Chicken Broth: beef broth, vegetable broth
- Instead of Long Grain White Rice: brown rice, jasmine rice
- Instead of Black Beans: pinto beans, kidney beans
- Instead of Red Enchilada Sauce: green enchilada sauce, homemade tomato sauce with chili powder
- Instead of Chicken Breasts: boneless chicken thighs, turkey breast
- Instead of Taco Seasoning: cumin + chili powder + garlic powder
- Instead of Shredded Cheddar Cheese: Mexican blend cheese, Monterey Jack
Equipment Needed
- 9x13 Baking Dish
- Aluminum Foil
- Mixing Bowl
- Measuring Cups and Spoons
- Spatula or Wooden Spoon
Critical Steps — Do Not Skip
- Covering the dish tightly with foil for the first 55 minutes to steam the rice.
- Ensuring the chicken breasts stay whole for juiciness.
- Adding cheese and baking uncovered for a melty, golden finish.
Chef Tips from the Video
- For extra flavor, brown the chicken breasts in a skillet for 2‑3 minutes before adding them to the dish.
- Add a handful of frozen corn or diced bell pepper to the mixture for added color and sweetness.
- Use a low‑sodium broth to control the salt level, especially if your taco seasoning is salty.
Troubleshooting
Rice is still crunchy after the covered bake.
Cover tightly again and bake for an additional 10‑15 minutes, adding a splash of broth if the liquid looks low.
Casserole is watery.
Uncover and bake for an extra 5‑10 minutes to allow excess moisture to evaporate.
Chicken is dry.
Do not over‑bake; check that the foil seal is tight and remove the dish as soon as the rice is tender.
Storage
Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.
Freezer: Portion into freezer‑safe bags; freeze for up to 3 months. Reheat covered, then uncover to melt cheese.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Assemble the casserole (without cheese) and refrigerate up to 24 hours before baking.
- Freeze the assembled, unbaked casserole for up to 2 months; bake from frozen adding 10‑15 minutes to the covered bake time.
Frequently Asked Questions
What is the cultural significance and history of Chicken Black Bean and Rice Casserole in Tex‑Mex cuisine?
The casserole blends classic Tex‑Mex staples—black beans, rice, enchilada sauce, and taco seasoning—into a comforting one‑dish meal that became popular in American home kitchens during the 1990s as a budget‑friendly family dinner.
What traditional regional variations of chicken and rice casseroles exist in Mexican‑influenced cuisine?
In northern Mexico, similar casseroles use corn masa, poblano peppers, and cheese, while in the U.S. Southwest they often incorporate green enchilada sauce, jalapeños, or chorizo for extra heat.
How is Chicken Black Bean and Rice Casserole traditionally served in Tex‑Mex households?
It is typically served hot straight from the oven, topped with fresh taco toppings such as chopped cilantro, diced avocado, lime wedges, sour cream, and shredded cheese, alongside a side of tortilla chips or a simple salad.
What occasions or celebrations is Chicken Black Bean and Rice Casserole commonly prepared for in Tex‑Mex culture?
Because it is easy to make in large batches, families often serve it for casual gatherings, game‑day parties, potlucks, and as a weekday meal‑prep staple.
What are the most common mistakes to avoid when making Chicken Black Bean and Rice Casserole?
Common errors include not sealing the foil tightly (which leads to dry rice), over‑baking the chicken, and using too much liquid which makes the casserole soupy. Follow the timing and keep the foil sealed for the first bake.
Why does this recipe use a covered bake for 55 minutes before adding cheese, instead of baking uncovered the whole time?
Covering traps steam, allowing the rice to absorb liquid and the chicken to stay moist. Removing the cover only for the final cheese melt gives a golden, bubbly topping without drying out the dish.
Can I make Chicken Black Bean and Rice Casserole ahead of time and how should I store it?
Yes. Assemble the casserole (without cheese) and refrigerate up to 24 hours before baking, or freeze it uncovered for up to 2 months. When ready, bake directly from the fridge or add extra baking time if frozen.
What texture and appearance should I look for to know the casserole is done?
The rice should be tender and the liquid fully absorbed, and the chicken should be opaque and reach 165°F. The cheese on top should be melted, lightly browned, and slightly crisp at the edges.
What does the YouTube channel Julia Pacheco specialize in?
The YouTube channel Julia Pacheco focuses on affordable, family‑friendly meals that often feature beans, rice, and Mexican‑inspired flavors, with an emphasis on meal‑prepping and budget cooking.
How does the YouTube channel Julia Pacheco's approach to Tex‑Mex cooking differ from other cooking channels?
Julia Pacheco prioritizes simplicity and cost‑effectiveness, offering "dump‑it‑in‑the‑dish" recipes that require minimal prep and equipment, whereas many other channels focus on elaborate techniques or gourmet presentations.
Last updated: August 28, 2026
