Description
This Easy Chicken Burrito Casserole is a hearty and flavorful one-dish meal combining tender shredded chicken, seasoned rice, black beans, corn, and bell peppers, all baked together and topped with melted Monterey Jack cheese. Perfect for a comforting family dinner, it’s packed with Mexican-inspired spices and easy to prepare ahead of time.
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
Grains and Legumes
- 3 cups reduced sodium chicken broth
- 1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)
- 1 14 ounce can low sodium black beans, drained and rinsed
Meat
- 5 cups shredded chicken
Spices and Seasonings
- 3 tablespoons fajita seasoning (homemade or store-bought)
- 1/8 teaspoon cayenne pepper (optional)
Oils and Condiments
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
Dairy
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Prepare the vegetable and rice mixture: Preheat your oven to 400°F. In a 9×13 inch baking dish, combine the finely diced onion, diced red bell pepper, uncooked parboiled long-grain rice, fajita seasoning, and cayenne pepper if using. Stir everything together evenly.
- Make the broth mixture: In a separate bowl or large measuring cup, whisk together the reduced sodium chicken broth, mild green chilies, tomato paste, and olive oil until the ingredients are well combined and smooth.
- Combine broth with rice mixture: Pour the broth mixture over the rice and vegetable mix in the baking dish. Stir thoroughly to make sure the rice and vegetables are evenly coated and the mixture is well combined.
- Add the chicken and beans: Fold in the shredded chicken, drained black beans, and corn kernels into the baking dish. Stir once more to evenly distribute all ingredients throughout the casserole.
- Bake covered: Cover the baking dish tightly with aluminum foil, then place it in the preheated oven. Bake for 65 to 70 minutes, or until all the liquid is absorbed and the rice is tender.
- Add cheese topping: Remove the baking dish from the oven, carefully take off the foil, and sprinkle the grated Monterey Jack cheese evenly over the casserole.
- Melt the cheese: Return the uncovered casserole to the oven and bake for an additional 5 to 10 minutes, or until the cheese has melted completely and is slightly golden on top.
- Cool and serve: Take the casserole out of the oven and let it cool for 5 to 10 minutes before serving. For added freshness, garnish with chopped cilantro, green onions, salsa, and avocado slices if desired.
Notes
- You can substitute the brown rice with long grain white rice if preferred; cooking time may vary slightly.
- Fajita seasoning can be homemade for a fresher taste or store-bought for convenience.
- The cayenne pepper is optional and can be omitted or adjusted to taste for milder or spicier flavor.
- Shredded chicken can be rotisserie chicken or leftover cooked chicken to save time.
- Letting the casserole rest after baking helps it set and makes it easier to serve.
- Optional garnishes such as fresh cilantro, green onions, salsa, and avocado add extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
