Description
This Chicken Burrito Casserole is an easy, flavorful, and hearty meal perfect for weeknights. Packed with tender chicken, rice, beans, corn, and spices, and topped with melty cheese, it’s a complete crowd-pleaser served straight from the oven.
Ingredients
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, minced
- 1 cup dry long-grain white rice, basmati or jasmine
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon sea salt
- 1 cup corn kernels, frozen
- 14oz can black beans, strained and rinsed
- 450g cooked chicken, shredded (6 cups or 3 chicken breasts)
- 3 1/2 cups chicken broth
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 150 grams Monterey Jack or Havarti cheese, grated
- Cilantro, to serve
- Green onion, to serve
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Sauté red onion, bell pepper, and jalapeño until softened, about 3–4 minutes.
- Add rice, chili powder, garlic powder, cumin, oregano, and sea salt. Stir to coat rice with spices.
- Stir in corn, black beans, shredded chicken, tomato paste, and chicken broth. Bring to a simmer.
- Transfer mixture to prepared baking dish, cover with foil, and bake for 25–30 minutes until rice is tender.
- Remove foil, sprinkle cheese over casserole, and bake an additional 5–10 minutes until cheese is melted and bubbly.
- Garnish with chopped cilantro and green onion before serving.
Notes
- For extra spice, add diced green chilies or hot sauce.
- Leftovers store well in the fridge for up to 3 days.
- You can substitute chicken with turkey or a vegetarian alternative.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired