Foto: Spend With Pennies
Ingredients
- 1 tablespoon olive oil
- ½ cup diced onion
- 1 red bell pepper (diced, or green bell pepper)
- 2 cloves garlic
- 1 tablespoon salted butter
- 2 ¼ cups water
- 1 (6.9 ounce each) box Zatarain's® Spanish Rice
- 1 ½ cup salsa (divided)
- 1 (15 ounce each) can black beans (rinsed and drained)
- ⅔ cup frozen corn kernels (thawed)
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese (4 ounces)
Steps
-
Preheat oven to 375°F and lightly grease an 11"x7" casserole dish with butter. Set aside.
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Place a large skillet over medium-high heat and cook onions and peppers in olive oil until tender (about 3-5 minutes). Add garlic and butter and cook until fragrant and butter is melted.
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Add water, ZATARAIN'S® Spanish Rice and ½ cup of salsa. Stir well and bring to a boil.
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Reduce heat to low, cover, and simmer, stirring occasionally, for 20 minutes or until rice is tender.
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Add black beans, and corn and stir well. Transfer to prepared casserole dish and spread rice mixture in even layer into dish.
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Evenly spread shredded chicken over the top of the rice mixture. Top evenly with remaining 1 cup salsa and cover with cheddar cheese.
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Cover dish with foil and transfer to 375°F oven and bake for 10-15 minutes or until cheese is melted.
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Serve, top with sour cream, cilantro, and corn chips, if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| olive oil | 1 tablespoon | - | - |
| diced onion | 0.5 cup | - | - |
| red bell pepper | 1 | - | - |
| garlic | 2 cloves | - | - |
| salted butter | 1 tablespoon | - | - |
| water | 2.25 cups | - | - |
| 1 | - | - | |
| salsa | 1.5 cup | - | - |
| 1 | - | - | |
| frozen corn kernels | 0.667 cup | - | - |
| cooked shredded chicken | 2 cups | - | - |
| shredded cheddar cheese | 1 cup | $1.88/170g | $2.61 |
*Estimated market prices, may vary by region
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