7 Rice & Bean Recipes That Are Shockingly Cheap (And So GOOD!)

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

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the casserole.

   Time: PT5M

   Temperature: 350°F

2. Grease Baking Dish

   Brush the bottom and sides of the 9x13 baking dish with the melted butter.

   Time: PT5M

3. 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

4. First Bake (Covered)

   Cover the dish tightly with aluminum foil and bake for 55 minutes.

   Time: PT55M

   Temperature: 350°F

5. 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

6. 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