Mexican Chicken and Rice Casserole

Ingredients:
1 Tbsp vegetable oil
1 onion, chopped
1 Tbsp chili powder
1 Tbsp cumin
2 cups uncooked white rice
1 14.5 oz can low sodium chicken broth
1 14.5 oz can diced tomatoes with jalapenos
1 15.5 can red kidney beans, drained and rinsed
1 8.75 can whole kernel corn, drained and rinsed
1 4.5 oz can chopped green chilies
1 12.5 can chicken breast in water, drained
salt & pepper

Directions
1. Preheat oven to 350 degrees. In a large Dutch oven over medium heat, warm oil. Add onion and saute until softened and translucent, 5-7 minutes. Add chili powder and cumin, stir for one minute. Add rice, cook, stirring, for 2 minutes. Stir in two cups water, broth, tomatoes, beans, corn, chilies and chicken, season with salt and pepper and bring to a boil. Cover tightly and bake until rice is tender and liquid has been absorbed, 25 to 30 minutes.
2. Remove from oven and let stand, covered for 5 minutes. Fluff rice with a fork, check and adjust seasonings and serve.

This recipe is from the may issue of all you magazine. You can buy this in Walmart or get a subscription. I totally recommend it because not only does it have great budget friendly recipes inside it also has tons of coupons in it!! This recipe was yummy!! Very budget friendly too. It makes a ton so we were able to eat it for 2-3 nights. I ended up precooking chicken breasts and then cutting them up. That replaced the canned chicken. I actually ended up forgetting to add salt and pepper and really felt like it didn't need it. I will definitely make this again! Even though it has rice in it, the left overs were still very tasty.