Description
Chicken Burrito Casserole combines seasoned shredded chicken, brown rice, black beans, corn, red bell pepper, green chiles, and melted Monterey Jack cheese in one satisfying baking dish. This protein-rich, gluten-free dinner requires only 10 minutes of preparation and makes eight generous servings.
Ingredients
- 1/2 cup finely diced onion
- 1 red bell pepper, diced
- 1 cup uncooked parboiled long-grain brown 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 cooked shredded chicken
- 3 cups reduced-sodium chicken broth
- 1 4-ounce can mild green chiles
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 1/4 cups shredded Monterey Jack cheese
- Fresh cilantro, sliced green onion, salsa, avocado, Greek yogurt, or lime wedges for serving, optional
Instructions
- Preheat the oven to 400°F.
- Add the diced onion, red bell pepper, uncooked rice, fajita seasoning, and optional cayenne pepper to a 9-by-13-inch baking dish. Stir until evenly combined.
- Whisk the chicken broth, green chiles, tomato paste, and olive oil together in a separate bowl or measuring cup until smooth.
- Pour the broth mixture into the baking dish and stir thoroughly to combine it with the rice mixture.
- Add the shredded chicken, drained black beans, and frozen corn. Stir until all ingredients are evenly distributed.
- Cover the baking dish tightly with aluminum foil.
- Bake for 65 to 70 minutes, or until the rice is tender and nearly all the liquid has been absorbed.
- Carefully remove the foil. Stir gently if small pockets of liquid remain.
- Sprinkle the shredded Monterey Jack cheese evenly over the casserole.
- Return the uncovered baking dish to the oven and bake for another 5 to 10 minutes, until the cheese melts and develops light golden spots.
- Remove the casserole from the oven and let it rest for 5 to 10 minutes.
- Serve with fresh cilantro, green onion, salsa, avocado, Greek yogurt, or lime wedges, if desired.
Notes
- Use parboiled long-grain brown rice for the stated liquid amount and cooking time.
- Parboiled long-grain white rice may cook faster, so begin checking the casserole after 50 to 55 minutes.
- Do not substitute instant or quick-cooking rice without adjusting the liquid and baking time.
- Keep the aluminum foil tightly sealed while the casserole bakes so the trapped steam cooks the rice evenly.
- If the casserole still looks soupy after 70 minutes, stir it gently, cover it again, and bake for another 10 minutes.
- Some remaining liquid will absorb into the rice while the casserole rests.
- Rotisserie chicken, leftover roasted chicken, poached chicken, or baked chicken breasts work well.
- Store cooled leftovers in airtight containers in the refrigerator for up to 4 days.
- Freeze individual portions in freezer-safe containers for up to 3 months.
- For a gluten-free meal, verify that the broth, fajita seasoning, tomato paste, green chiles, and packaged chicken carry gluten-free labels.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3
- Sodium: 584
- Fat: 11
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0.01
- Carbohydrates: 33
- Fiber: 5
- Protein: 32
- Cholesterol: 76