Description
This quick and easy Chicken Burrito Casserole combines tender shredded chicken, brown rice, black beans, corn, and a flavorful blend of fajita seasoning and green chilies. Baked to perfection and topped with melted Monterey Jack cheese, it’s a comforting, family-friendly dish perfect for weeknight dinners or meal prep.
Ingredients
Main Ingredients
- 1/2 cup finely diced onion
- 1 red bell pepper, diced
- 1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)
- 3 tablespoons fajita seasoning (homemade or store-bought)
- 1/8 teaspoon cayenne pepper (optional)
- 1 cup frozen corn kernels
- 1 (14 ounce) can low sodium black beans, drained and rinsed
- 5 cups shredded chicken
- 3 cups reduced sodium chicken broth
- 1 (4 ounce) can mild green chilies
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 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 diced onion, red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if using. Stir well to distribute all ingredients evenly.
- Mix broth mixture: In a separate bowl or measuring cup, whisk together the chicken broth, mild green chilies, tomato paste, and olive oil until fully combined to create a flavorful cooking liquid.
- Combine broth with rice mixture: Pour the broth mixture into the baking dish over the rice and vegetables, stirring thoroughly to mix everything together.
- Add chicken and beans: Add the shredded chicken, drained black beans, and corn kernels to the baking dish. Stir again to evenly distribute all ingredients.
- Cover and bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 65-70 minutes, or until the rice is tender and all liquid has been absorbed.
- Add cheese topping: Remove the baking dish from the oven and carefully take off the foil. Evenly sprinkle the shredded Monterey Jack cheese over the top of the casserole.
- Finish baking: Return the dish to the oven uncovered for an additional 5-10 minutes, until the cheese has melted completely and is slightly golden.
- Rest and serve: Remove from oven and let the casserole cool for 5-10 minutes before serving. Garnish with fresh cilantro, chopped green onion, salsa, and avocado if desired for extra flavor and freshness.
Notes
- Use parboiled rice for best texture; you may substitute with long grain white rice if preferred, adjusting cooking time as needed.
- If you like it spicy, increase the cayenne pepper or add chopped jalapeños.
- This dish can be made ahead and refrigerated before baking; add extra 5-10 minutes to bake time if baking from cold.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- For a gluten-free version, ensure fajita seasoning and tomato paste are certified gluten-free.
