Description
This easy chicken burrito casserole is a hearty and flavorful one-dish meal perfect for busy weeknights. Combining shredded chicken, brown rice, black beans, corn, and a blend of fajita seasonings, it’s all baked together with melted Monterey Jack cheese for a comforting Tex-Mex inspired dinner that the whole family will love.
Ingredients
Vegetables and Produce
- 1/2 cup finely diced onion
- 1 red bell pepper, diced
- 1 cup corn kernels (frozen)
- 1 4 ounce can mild green chilies
Protein and Legumes
- 5 cups shredded chicken
- 1 14 ounce can low sodium black beans, drained and rinsed
Grains and Staples
- 1 cup uncooked parboiled long-grain brown rice (or long grain white rice)
Seasonings and Condiments
- 3 tablespoons fajita seasoning (homemade or store-bought)
- 1/8 teaspoon cayenne pepper (optional)
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
Liquids
- 3 cups reduced sodium chicken broth
Dairy
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat and Prepare Base: Preheat your oven to 400°F. In a 9×13 inch baking dish, combine the finely diced onion, diced red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if using. Stir them together so the vegetables and rice are evenly mixed with the seasoning.
- Mix Liquid Ingredients: In a separate bowl or measuring cup, whisk together the chicken broth, mild green chilies, tomato paste, and olive oil until fully combined. This mixture will add moisture and flavor as the casserole bakes.
- Add Broth Mixture to Rice Mixture: Pour the broth mixture into the baking dish with the rice and vegetable mixture. Stir thoroughly to combine all ingredients evenly, ensuring the rice is well coated with the liquid and seasoning base.
- Incorporate Protein and Beans: Add the shredded chicken, drained and rinsed black beans, and corn kernels to the baking dish. Stir everything together until combined, distributing the protein and vegetables throughout the casserole evenly.
- Bake Covered: Cover the casserole baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 65 to 70 minutes, or until the rice has absorbed all the liquid and is tender.
- Add Cheese Topping: After baking, remove the foil and sprinkle the shredded Monterey Jack cheese evenly over the top of the casserole.
- Melt Cheese: Return the uncovered casserole to the oven and bake for an additional 5 to 10 minutes until the cheese melts and turns slightly golden and bubbly.
- Cool and Serve: Once cooked, remove the casserole from the oven and allow it to cool for 5 to 10 minutes. Serve warm, optionally garnished with fresh cilantro, green onion, salsa, and avocado slices for extra flavor.
Notes
- You can substitute white long grain rice if preferred, but cooking time may vary slightly.
- For a spicier casserole, add more cayenne pepper or use a hot variety of green chilies.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- To make this dish vegetarian, omit the chicken and increase the amount of beans and vegetables.
- Use reduced sodium broth and beans to keep the sodium content moderate.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
