Description
This Easy Chicken Burrito Casserole is a flavorful and comforting one-dish meal perfect for a family dinner. Featuring shredded chicken, brown rice, black beans, corn, and a blend of fajita spices, it’s baked to perfection topped with melted Monterey Jack cheese. Ideal for those craving a Mexican-inspired casserole that's both hearty and simple to prepare.
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 corn kernels (frozen)
- 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 Mix Base: Preheat your oven to 400°F. In a 9x13 inch baking dish, combine diced onion, diced red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if using. Stir thoroughly to evenly distribute all ingredients.
- Prepare Broth Mixture: In a separate bowl or large measuring cup, whisk together the reduced sodium chicken broth, mild green chilies, tomato paste, and olive oil until the mixture is smooth and fully combined.
- Combine Liquids with Dry Ingredients: Pour the broth mixture over the rice and vegetable mixture in the baking dish. Stir well to ensure the rice and vegetables are coated evenly with the liquid.
- Add Chicken and Beans: Add the shredded chicken, drained black beans, and frozen corn kernels to the baking dish. Stir everything together until all ingredients are well incorporated.
- Bake Covered: Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 65 to 70 minutes, or until the rice has absorbed all the liquid and is tender.
- Add Cheese Topping: Carefully remove the foil from the casserole and sprinkle the shredded Monterey Jack cheese evenly over the top.
- Melt Cheese: Return the casserole uncovered back to the oven for an additional 5 to 10 minutes, or until the cheese has melted and developed a slightly golden hue.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving. Garnish with fresh cilantro, green onions, salsa, or avocado as desired for extra flavor and freshness.
Notes
- For a spicier casserole, increase the cayenne pepper amount or add some chopped jalapeños.
- If you prefer white rice, it can be substituted, but adjust baking time if necessary.
- Make sure to drain and rinse the black beans to reduce sodium and improve texture.
- If you do not have fajita seasoning, you can make a mix of chili powder, cumin, paprika, garlic powder, onion powder, and oregano.
- This casserole can be prepared a day ahead; simply refrigerate before baking and increase the baking time by 10-15 minutes when ready to cook.
- Serve with sides such as guacamole, sour cream, or fresh salsa for added flavor.
