Description
Easy Chicken Burrito Casserole baked in one dish with rice, beans, and tender chicken.
Ingredients
Scale
- 1/2 cup finely diced onion
- 1 red bell pepper, diced
- 1 cup uncooked parboiled long-grain brown rice
- 3 tablespoons fajita seasoning
- 1/8 teaspoon cayenne pepper
- 1 cup frozen corn kernels
- 1 (14-ounce) can low-sodium black beans, drained and rinsed
- 5 cups shredded cooked chicken
- 3 cups reduced-sodium chicken broth
- 1 (4-ounce) can mild green chilies
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat oven to 400°F.
- Add onion, bell pepper, rice, fajita seasoning, and cayenne to a baking dish and stir.
- Whisk broth, green chilies, tomato paste, and olive oil in a bowl.
- Pour broth mixture into baking dish and stir.
- Add chicken, beans, and corn and mix well.
- Cover with foil and bake 65–70 minutes.
- Remove foil, add cheese, and bake 5–10 minutes until melted.
- Cool briefly before serving.
Notes
- Bake time depends on oven and rice type.
- If casserole looks soupy, stir and bake longer.
- Use rotisserie chicken for convenience.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 343
- Sugar: 3g
- Sodium: 573mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 81mg