Chicken Burrito Casserole
A delicious Chicken Burrito Casserole that combines bold flavors in a comforting dish, perfect for any dinner.
Equipment
- oven
- 9x13-inch baking dish
- large bowl
Ingredients
Vegetables
- ½ cup red onion, finely chopped
- 1 piece red bell pepper, diced
- 1 piece green chili, seeds removed and minced
Grains
- 1 cup uncooked rice (long-grain, brown)
Seasonings
- 3 tablespoons fajita seasoning
Liquids
- 3 cups chicken broth
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
Proteins
- 4 cups cooked shredded chicken
Canned Goods
- 1 14 oz can black beans, drained and rinsed
Frozen Items
- 1 cup frozen corn kernels
Cheese
- 1 ½ cups shredded cheddar cheese
Optional Garnishes
- fresh cilantro
- sliced green onions
- sour cream
- crushed tortilla chips
Instructions
Cooking Instructions
- Preheat the oven to 400°F (204°C).
- In a 9x13 inch baking dish, add onion, bell pepper, green chili, and uncooked brown rice. Sprinkle in the fajita seasoning and mix well to coat the rice and veggies evenly.
- In a separate large bowl, combine chicken broth, olive oil, and tomato paste until smooth. Pour into the rice mixture in the baking dish and stir everything together.
- Add the shredded chicken, black beans, and corn. Stir again to fully combine all the ingredients.
- Cover the entire casserole dish tightly with aluminum foil. Bake for 75–85 minutes, or until the Mexican rice is tender and the liquid is absorbed.
Nutrition
Serving: 1portionCalories: 531kcalCarbohydrates: 49.1gProtein: 37.4gFat: 20gSaturated Fat: 8.3gTrans Fat: 0.3gCholesterol: 97.7mgSodium: 1330.1mgFiber: 7.3gSugar: 5.3g
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