Description
This Chicken Burrito Casserole is a hearty, flavor-packed dish combining rice, beans, chicken, and a medley of spices baked with gooey cheese. Perfect for a family-friendly dinner or meal prep.
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).
- In a skillet, heat olive oil and sauté red onion, red bell pepper, and jalapeño until softened.
- Add rice, chili powder, garlic powder, cumin, oregano, and salt. Stir to coat.
- Mix in corn, black beans, shredded chicken, chicken broth, and tomato paste. Bring to a simmer for 2–3 minutes.
- Transfer mixture to a greased baking dish. Top with grated cheese.
- Bake uncovered for 25–30 minutes until rice is tender and cheese is melted and golden.
- Garnish with chopped cilantro and green onions before serving.
Notes
- Use a mix of cheeses for extra creaminess.
- Substitute cooked chicken with rotisserie chicken for convenience.
- Leftovers store well in the fridge for 2–3 days and reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American