Description
A cheesy, flavor-packed Chicken Burrito Casserole that brings all the best Tex-Mex flavors into one easy, one-pan meal. Perfect for busy weeknights or meal prep, this dish is loaded with tender chicken, rice, beans, and spices, all baked to perfection.
Ingredients
Scale
- 1 cup uncooked parboiled long-grain brown rice
- ½ cup finely diced onion
- 1 red bell pepper, diced
- 3 tablespoons fajita seasoning
- ⅛ teaspoon cayenne pepper (optional)
- 1 cup frozen corn kernels
- 1 can (14 oz) low-sodium black beans, drained and rinsed
- 5 cups shredded cooked chicken
- 3 cups reduced-sodium chicken broth
- 1 can (4 oz) mild green chilies
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 ¼ cups shredded Monterey Jack cheese
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- In the baking dish, mix onion, bell pepper, rice, fajita seasoning, and cayenne pepper.
- In a bowl, whisk together chicken broth, green chilies, tomato paste, and olive oil. Pour over rice mixture.
- Add shredded chicken, black beans, and corn. Stir everything together.
- Cover with foil and bake for 65-70 minutes, or until rice is cooked.
- Uncover, sprinkle cheese on top, and bake for 5-10 minutes until melted.
- Let cool for 5-10 minutes, then serve with toppings of choice.
Notes
- Substitute white rice for brown rice if preferred (adjust cook time).
- For extra spice, add diced jalapeños or hot sauce.
- Can be made dairy-free by using vegan cheese or omitting cheese.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex