Description
This Easy Chicken Burrito Casserole is a hearty, flavorful baked dish that combines tender shredded chicken, brown rice, black beans, corn, and a blend of spices. Topped with melted Monterey Jack cheese, it’s a satisfying meal perfect for family dinners or meal prep. The casserole is baked to perfection, absorbing all savory flavors in one dish.
Ingredients
Vegetables and Aromatics
- 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
- 1 cup uncooked parboiled long-grain brown rice (or long grain white rice)
- 1 14-ounce can low sodium black beans, drained and rinsed
Proteins
- 5 cups shredded chicken
Liquids and Seasonings
- 3 tablespoons fajita seasoning (homemade or store-bought)
- 1/8 teaspoon cayenne pepper (optional)
- 3 cups reduced sodium chicken broth
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
Dairy
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Prepare Ingredients: Preheat your oven to 400°F. In a 9×13 inch baking dish, combine the diced onion, diced red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if using. Stir everything thoroughly to mix.
- Mix Broth Mixture: In a separate bowl or large measuring cup, whisk together the reduced sodium chicken broth, canned green chilies, tomato paste, and olive oil until well blended. This liquid mixture will infuse the casserole with moisture and flavor.
- Combine Liquids and Rice Mixture: Pour the broth mixture over the rice and vegetable mixture in the baking dish. Stir everything together to ensure the rice is evenly coated and ingredients are well distributed.
- Add Chicken, Beans, and Corn: Mix in the shredded chicken, rinsed black beans, and frozen corn kernels into the baking dish. Stir gently so all components are combined without mashing the beans.
- Bake Covered: Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 65-70 minutes or until the rice has absorbed all the liquid and is tender.
- Top with Cheese: After baking, carefully remove the foil and evenly sprinkle the shredded Monterey Jack cheese over the casserole’s surface.
- Melt Cheese: Return the uncovered casserole to the oven and bake for an additional 5-10 minutes, or until the cheese has fully melted and is slightly golden on top.
- Rest and Serve: Remove the casserole from the oven and let it cool for 5-10 minutes. Serve warm with optional garnishes such as fresh cilantro, chopped green onions, salsa, and avocado slices for added freshness and flavor.
Notes
- You can substitute long grain white rice if you prefer a softer texture and shorter cooking time—adjust liquid and bake time accordingly.
- For a spicier kick, increase the cayenne pepper or add some chopped jalapeños to the mix.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Use low sodium chicken broth to control salt levels, especially if using store-bought fajita seasoning.
- To make this vegetarian, substitute chicken with extra beans and corn and use vegetable broth instead of chicken broth.
