Ingredients
Scale
- 1.5 lbs Chicken Thighs (Bone-in or boneless) – $4.50
- 1.5 cups Long Grain White Rice – $0.60
- 1 can (10.5 oz) Condensed Cream of Chicken Soup – $1.25
- 2 cups Frozen Mixed Vegetables (Peas, carrots, corn) – $1.00
- 2.5 cups Water or Chicken Broth (using bouillon) – $0.30
- 1 tsp Garlic Powder & 1 tsp Onion Powder – $0.20
- Salt and Black Pepper to taste – $0.05
- 1 tbsp Butter or Oil (for greasing) – $0.10
- Total Estimated Cost: $8.00
Instructions
- Step 1: Preparation: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or non-stick spray. Rinse your white rice under cold water until the water runs clear to remove excess starch, then spread the uncooked rice evenly across the bottom of the prepared baking dish. Sprinkle the frozen mixed vegetables directly over the rice layer.
- Step 2: Mixing the Liquids: In a medium bowl, whisk together the condensed cream of chicken soup, water (or broth), garlic powder, and onion powder until the mixture is smooth. Pour this liquid mixture over the rice and vegetables. Give it a very gentle stir to ensure the rice is submerged and the seasonings are distributed, but try to keep the rice in a relatively even layer at the bottom.
- Step 3: Adding Protein and Baking: Season the chicken thighs generously with salt and pepper. Place the chicken pieces on top of the rice and liquid mixture. Cover the baking dish tightly with aluminum foil to trap the steam, which is essential for cooking the rice perfectly. Slide the dish into the oven and bake for 35 minutes. After 35 minutes, remove the foil and bake for another 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F and the rice has absorbed all the liquid.
- Cook Time: 55 minutes