Description
This Easy Chicken Burrito Casserole brings together savory chicken, hearty beans, fluffy rice, fresh vegetables, and gooey cheese in a single, convenient dish that’s family-friendly and gluten-free.
Ingredients
- Rice – Parboiled long-grain brown rice or white rice, no pre-cooking required.
- Onion – Diced for flavor and aroma.
- Red bell pepper – Chopped for color and sweetness.
- Fajita seasoning – Choose homemade or store-bought for added flavor.
- Cayenne pepper (optional) – For an extra kick of heat, adjust to taste.
- Corn – Frozen kernels for a sweet crunch.
- Black beans – Rinsed and drained for a protein boost.
- Shredded chicken – Rotisserie, leftover, or freshly cooked chicken works great.
- Chicken broth – Reduced-sodium for a flavorful base.
- Green chilies – Canned, mild for a Southwestern kick.
- Tomato paste – To enrich the sauce.
- Olive oil – For added moisture and flavor.
- Cheese – Shredded Monterey Jack for that delicious, melty topping.
Instructions
- Preheat your oven to 400°F (200°C), and combine diced onion, chopped red bell pepper, parboiled rice, and fajita seasoning in a prepared 9×13-inch baking dish. Add optional cayenne pepper for heat.
- Whisk together chicken broth, canned green chilies, tomato paste, and olive oil in a separate bowl, then pour over the rice and vegetable blend and stir gently.
- Incorporate shredded chicken, frozen corn, and rinsed black beans, mixing well. Cover the dish with foil.
- Bake for 65–70 minutes, then uncover and sprinkle shredded cheese on top. Bake for an additional 5–10 minutes until cheese is melted and golden brown.
- Allow to cool for 5–10 minutes, then serve topped with fresh cilantro, salsa, avocado, or Greek yogurt.
Notes
Ensure your rice is parboiled; otherwise, it may not cook properly, leaving you with crunchy bites. Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 400 mg
- Protein: 30 g