Description
This easy Chicken Burrito Casserole combines wholesome ingredients like brown rice, shredded chicken, black beans, and corn in a flavorful fajita seasoning blend. Baked to perfection with melted Monterey Jack cheese topping, this comforting one-dish meal is perfect for a family dinner or meal prep.
Ingredients
Scale
Vegetables
- 1/2 cup finely diced onion
- 1 red bell pepper diced
- 1 cup corn kernels frozen
- 1 4 ounce can mild green chilies
Grains & Legumes
- 1 cup uncooked parboiled long-grain brown rice
- 1 14 ounce can low sodium black beans drained and rinsed
Meat
- 5 cups shredded chicken
Liquids & Sauces
- 3 cups reduced sodium chicken broth
- 3 tablespoons tomato paste
- 2 tablespoons olive oil
Seasonings & Cheese
- 3 tablespoons fajita seasoning (homemade or store-bought)
- 1/8 teaspoon cayenne pepper (optional)
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat oven: Preheat your oven to 400°F to prepare for baking the casserole.
- Combine base ingredients: In a 9×13 inch baking dish, mix the finely diced onion, red bell pepper, uncooked brown rice, fajita seasoning, and cayenne pepper if using.
- Prepare broth mixture: In a separate bowl or measuring cup, whisk together the chicken broth, mild green chilies, tomato paste, and olive oil until the mixture is smooth and well combined.
- Add broth to rice mixture: Pour the broth mixture into the baking dish with the rice and vegetable mixture, stirring well to combine all ingredients.
- Add remaining ingredients: Fold in the shredded chicken, drained black beans, and frozen corn kernels, stirring to distribute them evenly throughout the casserole.
- Cover and bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 70 minutes or until the rice is tender and most of the liquid has been absorbed.
- Add cheese topping: Remove the casserole from the oven and carefully take off the aluminum foil. Sprinkle the shredded Monterey Jack cheese evenly over the top.
- Final bake to melt cheese: Return the uncovered casserole to the oven and bake for an additional 10 minutes or until the cheese is melted and slightly golden brown.
- Cool and serve: Remove from the oven and let the casserole cool for 5–10 minutes before serving. Optionally garnish with fresh cilantro, green onion, salsa, and avocado.
Notes
- Cooking time may vary depending on your oven and rice type; extend baking if casserole is too soupy, stirring occasionally to distribute liquid.
- Use homemade fajita seasoning for best flavor or substitute with store-bought fajita or taco seasoning.
- Substitute cooked shredded chicken with rotisserie chicken or cook chicken breasts by boiling or baking for 25 minutes before shredding.
- Allowing the casserole to rest after baking helps the rice absorb remaining liquid and improves texture.
- For added flavor, consider topping with fresh chopped cilantro and slices of avocado when serving.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 70 mg
