Description
This Easy Chicken Burrito Casserole is a comforting and flavorful one-dish meal combining shredded chicken, brown rice, black beans, corn, and a blend of spices. Baked to perfection with melted Monterey Jack cheese on top, it offers a satisfying Tex-Mex flavor ideal for family dinners or meal prepping.
Ingredients
Scale
Vegetables & 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 & 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
Protein
- 5 cups shredded chicken (cooked)
Liquids & Seasoning
- 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
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the casserole evenly.
- Prepare Base Mixture: 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 mix the dry and fresh ingredients.
- Make Broth Mixture: In a separate bowl or large measuring cup, whisk together the chicken broth, mild green chilies, tomato paste, and olive oil until smooth and well combined.
- Combine Liquids with Base: Pour the broth mixture over the rice and vegetables in the baking dish. Stir to ensure that the rice is evenly coated and mixed with the liquid and spices.
- Add Protein and Beans: Add the shredded chicken, black beans, and corn kernels to the baking dish. Stir again gently to combine all ingredients thoroughly.
- 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 has absorbed most of the liquid and is tender.
- Add Cheese Topping: Remove the casserole from the oven, take off the foil, and evenly sprinkle the shredded Monterey Jack cheese on top.
- Finish Baking: Return the uncovered casserole to the oven for 5 to 10 minutes more, allowing the cheese to melt and become slightly golden and bubbly.
- Cool and Serve: Remove from the oven and allow the casserole to cool for 5 to 10 minutes before serving. Optionally garnish with fresh cilantro, green onions, salsa, and avocado.
Notes
- Cooking time may vary depending on your oven. Using parboiled long-grain brown rice, 70 minutes plus 5 minutes after adding cheese worked well.
- If the casserole seems soupy after baking, stir and bake longer until the liquid is mostly absorbed as rice continues to absorb while resting.
- Fajita seasoning can be homemade or store-bought; taco seasoning is an acceptable substitute if desired.
- If you don’t have cooked shredded chicken, a rotisserie chicken works well, or boil/bake chicken breasts until cooked and shred them with forks before adding.
