Description
This Chicken Burrito Casserole is a hearty, flavorful one-dish meal featuring tender shredded chicken, brown rice, black beans, vegetables, and a blend of fajita seasoning and green chilies. Baked to perfection in the oven, it offers a delicious and comforting Tex-Mex inspired dinner that’s easy to prepare and perfect for meal prep or family dinners.
Ingredients
Scale
Vegetables
- 1 small onion, finely diced
- 1 red bell pepper, diced
- 1 cup frozen corn kernels
Dry Ingredients
- 1 ½ cups uncooked parboiled long-grain brown rice (or long-grain white rice)
- 1 tbsp fajita seasoning
- ½ tsp cayenne pepper (optional)
Proteins
- 1 can (15 oz) low-sodium black beans, drained and rinsed
- 3 cups shredded cooked chicken
Liquids & Others
- 2 ½ cups reduced-sodium chicken broth
- 1 can (4 oz) mild green chilies
- 2 tbsp olive oil
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for baking the casserole.
- Combine dry ingredients: In a 9×13-inch baking dish, mix together the finely diced onion, diced red bell pepper, uncooked rice, fajita seasoning, and optional cayenne pepper so the flavors meld before adding liquids.
- Mix liquids: In a separate bowl, whisk the reduced-sodium chicken broth, mild green chilies, and olive oil together. Pour this mixture evenly over the rice and vegetable mixture, then stir gently to combine ensuring all dry ingredients are moistened.
- Add proteins & veggies: Stir in the shredded cooked chicken, rinsed black beans, and frozen corn kernels until they are evenly distributed throughout the casserole mixture.
- Cover & bake: Cover the baking dish tightly with aluminum foil to trap steam and moisture. Bake in the preheated oven for 65-70 minutes, or until the rice is tender and the liquid has been absorbed fully.
- Rest & serve: Remove the casserole from the oven and let it sit covered for 5 minutes. This resting period helps the flavors to settle and the casserole to firm up slightly before serving. Add your favorite toppings if desired, such as sour cream, salsa, or avocado.
Notes
- Using parboiled rice helps the grains cook evenly without becoming mushy, but white long-grain rice can be used as an alternative.
- Adjust the cayenne pepper to your preferred level of heat or omit it for a milder dish.
- Leftovers store well covered in the refrigerator for up to 3 days or can be frozen for up to 2 months.
- For extra flavor, consider adding a sprinkle of shredded cheese on top during the last 10 minutes of baking.
- You can use leftover cooked chicken or rotisserie chicken to save time.
