Mexican Chicken (or tofu) and Rice


This is a budget-friendly, filling dish with comfort-food quality. The picture is the tofu version (which is vegan-friendly minus the cheese). I made a 13×9 casserole and did half chicken/half tofu (still can’t get the hubby to enjoy the pleasures of tofu 🙂 This recipe makes enough for 6-8 generous servings so it’s perfect for families.

  • 1 family size Vigo yellow rice package
  • 1 can black beans (unseasoned, drained)
  • 1 can tomatoes and chiles (undrained)
  • 2 packages cubed tofu OR
  • 3-4 cooked skinless chicken breast, chopped
  • Note: if you’re doing a tofu/chicken half/half dish like I did, cut the tofu/chicken servings in half.
  • Half red or white onion, chopped in bite-size pieces
  • 2-3 carrots, chopped in bite-size pieces
  • 1 green pepper, chopped in bite-size pieces
  • Monterey Jack or Cheddar cheese, grated/shredded
  1. Preheat oven to 350 degrees.
  2. Cook your chicken – I prefer poaching for casserole dishes. Simply place the chicken in a large pan and fill with water just enough to cover the chicken. Simmer until chicken is cooked through, turning over once, about 10 minutes.
  3. Cook your tofu – make sure to drain well on paper towels first. Once drained, I place the tofu on a plate and sprinkle with flour and ground pepper. Then I pan fry for about 5 minutes, this gives the tofu a nice “crust” and removes any excess water.
  4. Prepare rice according to package and while it cooks saute onion, green pepper, and carrot in olive oil for about 10 minutes until tender.
  5. Combine hot rice, veggie mix, chicken, tofu, beans, tomatoes/chiles, and about 1 cup cheese in large bowl.
  6. Spoon into 13×9 baking dish, lightly greased. Bake for 30 minutes, covered with foil. Remove foil and sprinkle cheese on top, bake another 5 minutes until cheese is melted. Enjoy!