Description
This Easy Chicken Burrito Casserole is a hearty and flavorful one-dish meal combining seasoned chicken, vegetables, rice, and cheese baked to perfection. Perfect for a comforting family dinner, it features a blend of fajita spices, black beans, corn, and melted Monterey Jack cheese, all cooked together in the oven for a satisfying Tex-Mex inspired casserole.
Ingredients
Scale
Vegetables and Rice
- 1 finely diced onion
- 1 red bell pepper, diced
- 1 cup uncooked parboiled long-grain brown rice (or substitute long-grain white rice)
- 1 cup frozen corn kernels
Seasonings and Spices
- 1 packet fajita seasoning (or homemade)
- 1/4 tsp cayenne pepper (optional)
Protein and Beans
- 2 cups shredded cooked chicken
- 1 can (15 oz) low-sodium black beans, drained and rinsed
Liquids and Others
- 2 cups reduced-sodium chicken broth
- 1 can (4 oz) mild green chilies
- 2 tbsp olive oil
- 2 tbsp tomato paste
Dairy
- 1 1/2 cups shredded Monterey Jack cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the casserole evenly.
- Mix Vegetables and Rice: In a 9×13-inch baking dish, combine the finely diced onion, diced red bell pepper, uncooked rice, fajita seasoning, and optional cayenne pepper. Stir well to evenly distribute the ingredients.
- Prepare Broth Mixture: In a separate bowl, whisk together the reduced-sodium chicken broth, mild green chilies, tomato paste, and olive oil until smooth and well combined.
- Combine All Ingredients: Pour the broth mixture over the rice and vegetable mixture in the baking dish. Add the frozen corn kernels, rinsed black beans, and shredded cooked chicken. Stir thoroughly to combine everything evenly.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 65 to 70 minutes or until the rice is fully cooked and has absorbed all the liquid.
- Add Cheese and Finish Baking: Carefully remove the foil, sprinkle shredded Monterey Jack cheese evenly over the top, then return the dish to the oven for 5 to 10 minutes. Bake until the cheese is melted, bubbly, and lightly golden.
- Serve: Once cooked, remove from oven and let the casserole cool slightly before serving to enjoy the flavors at their best and to avoid burns.
Notes
- Using parboiled long-grain brown rice helps ensure the rice cooks evenly during baking without becoming mushy.
- If you prefer a spicier dish, increase the amount of cayenne pepper or add diced jalapeños.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a vegetarian version, omit the chicken and substitute vegetable broth.
- To save time, use pre-cooked rotisserie chicken shredded instead of cooking your own chicken.
