Description
This easy Chicken Burrito Casserole is a hearty, flavorful dish combining shredded chicken, brown rice, black beans, and vegetables baked together with cheese. Perfect for a comforting family meal with Mexican-inspired flavors.
Ingredients
Scale
Vegetables and Rice
- 1/2 cup finely diced onion
- 1 red bell pepper diced
- 1 cup uncooked parboiled long-grain brown rice
- 1 cup frozen corn kernels
Spices and Seasonings
- 3 tablespoons fajita seasoning
- 1/8 teaspoon cayenne pepper (optional)
Protein and Liquids
- 5 cups shredded chicken
- 1 14 ounce can low sodium black beans drained and rinsed
- 3 cups reduced sodium chicken broth
- 1 4 ounce can mild green chilies
Other Ingredients
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the casserole.
- Combine Base Ingredients: In a 9×13 inch baking dish, add diced onion, red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if using. Stir to combine everything evenly.
- Mix Broth Mixture: In a separate bowl or large measuring cup, whisk together the chicken broth, mild green chilies, tomato paste, and olive oil until well blended.
- Add Broth to Dish: Pour the broth mixture over the rice and vegetable mixture in the baking dish and stir to evenly distribute the liquid throughout.
- Add Remaining Ingredients: Add shredded chicken, black beans, and corn kernels to the baking dish. Stir again until all ingredients are well incorporated.
- Bake Covered: Cover the baking dish tightly with aluminum foil and place it into the preheated oven. Bake for 70 minutes, or until the rice is cooked and most of the liquid is absorbed.
- Add Cheese and Finish Baking: Remove the foil carefully, sprinkle the shredded Monterey Jack cheese evenly over the top, then return the dish to the oven. Bake uncovered for an additional 10 minutes or until the cheese is melted and lightly golden.
- Cool and Serve: Remove the casserole from the oven and allow it to cool for 5-10 minutes before serving. Garnish with fresh cilantro, green onion, salsa, and avocado if desired.
Notes
- The baking time can vary depending on your oven and the type of rice used; check for liquid absorption and rice tenderness to know when it’s done.
- If the casserole looks soupy near the end of baking, stir gently and bake longer until most liquid is absorbed.
- You can substitute store-bought fajita seasoning or taco seasoning if you don’t have homemade seasoning on hand.
- If you don’t have pre-cooked shredded chicken, use rotisserie chicken or cook chicken breasts by boiling or baking for about 25 minutes before shredding with forks.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 75 mg
