Description
This Easy Chicken Burrito Casserole is a comforting and flavorful dish perfect for a family dinner. It combines tender shredded chicken, brown rice, black beans, and vegetables, all seasoned with fajita spices and baked to perfection with a melty Monterey Jack cheese topping. This casserole offers a delicious blend of Tex-Mex flavors in a simple, hearty meal that serves six.
Ingredients
Scale
Main Ingredients
- 1/2 cup finely diced onion
- 1 red bell pepper, diced
- 1 cup uncooked parboiled long-grain brown rice
- 3 tablespoons fajita seasoning
- 1 cup frozen corn kernels
- 1 can low sodium black beans, drained and rinsed
- 5 cups shredded chicken
- 3 cups reduced sodium chicken broth
- 1 can mild green chilies
- 1 tablespoon olive oil
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the casserole.
- Combine Vegetables and Rice: In a baking dish, mix together the finely diced onion, diced red bell pepper, uncooked brown rice, and fajita seasoning, ensuring all ingredients are evenly distributed.
- Mix Liquid Ingredients: In a separate bowl, whisk the reduced sodium chicken broth, can of mild green chilies, tomato paste (though not originally listed, assuming 1 tablespoon to balance moisture and flavor), and olive oil. Pour this mixture over the rice and vegetable blend in the baking dish.
- Add Protein and Beans: Add the shredded chicken, drained black beans, and frozen corn kernels to the dish. Gently mix all the ingredients until they are well combined.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake for 65 to 70 minutes, or until the rice has absorbed all the liquid and is tender.
- Add Cheese Topping: Remove the foil and sprinkle the shredded Monterey Jack cheese evenly over the top. Return the dish to the oven and bake uncovered for an additional 5 to 10 minutes until the cheese is melted and bubbly.
- Cool and Serve: Allow the casserole to cool for a few minutes before serving to let the flavors settle and to avoid burns.
Notes
- Use parboiled brown rice to ensure it cooks fully without becoming mushy.
- Feel free to substitute the shredded chicken with rotisserie chicken for ease.
- If you prefer spicier food, use medium or hot green chilies instead of mild.
- For a vegetarian option, omit chicken and use vegetable broth.
- Cover the dish tightly with foil while baking to keep moisture inside and cook the rice evenly.
