Description
A hearty, family-friendly chicken burrito casserole baked to perfection with rice, beans, corn, shredded chicken, and topped with melted Monterey Jack cheese.
Ingredients
- 1/2 cup finely diced onion
- 1 red bell pepper, diced
- 1 cup uncooked parboiled long-grain brown rice (or long grain white rice)
- 3 tbsp fajita seasoning (homemade or store-bought)
- 1/8 tsp cayenne pepper (optional)
- 1 cup corn kernels, frozen
- 1 14-oz can low-sodium black beans, drained and rinsed
- 5 cups shredded chicken
- 3 cups reduced-sodium chicken broth
- 1 4-oz can mild green chilies
- 1 tbsp tomato paste
- 2 tbsp olive oil
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat oven to 400°F. In a 9×13 baking dish, combine onion, bell pepper, rice, fajita seasoning, and cayenne pepper.
- In a separate bowl, whisk together chicken broth, green chilies, tomato paste, and olive oil. Pour into the baking dish and stir to combine with the rice mixture.
- Add shredded chicken, black beans, and corn; stir until evenly distributed.
- Cover with aluminum foil and bake 65–70 minutes until liquid is absorbed and rice is tender.
- Remove foil, sprinkle with Monterey Jack cheese, and bake 5–10 more minutes until melted and lightly golden.
- Allow to cool 5–10 minutes before serving. Optional: garnish with fresh cilantro, green onion, salsa, or avocado.
Notes
- Use leftover rotisserie chicken to save time.
- Adjust spices to your preferred heat level.
- Leftovers reheat well for lunches or dinner the next day.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main Dish, Casserole
- Method: Bake
- Cuisine: Mexican-Inspired