Description

This Chicken Burrito Casserole is a hearty and flavorful one-dish meal combining tender shredded chicken, brown rice, black beans, corn, and colorful vegetables, all seasoned with fajita spices and baked to perfection. Ideal for a comforting family dinner, it infuses classic Tex-Mex flavors with wholesome ingredients for a nutritious and satisfying meal.

Ingredients

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)

Protein

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

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Instructions

Preheat the oven: Preheat oven to 400°F (200°C) to prepare for baking the casserole.
Combine dry ingredients: In a 9×13-inch baking dish, mix the diced onion, red bell pepper, uncooked rice, fajita seasoning, and optional cayenne pepper thoroughly to distribute the spices evenly.
Mix liquids: In a separate bowl, whisk together the reduced-sodium chicken broth, mild green chilies, and olive oil until combined. Pour this mixture evenly over the rice and vegetable mixture in the baking dish and stir gently to combine.
Add proteins & veggies: Stir in the shredded cooked chicken, drained black beans, and frozen corn kernels until all ingredients are well distributed throughout the dish.
Cover & bake: Cover the baking dish tightly with aluminum foil to retain moisture and bake in the preheated oven for 65-70 minutes, or until the rice is tender and all the liquid is absorbed.
Rest & serve: Remove the casserole from the oven and let it sit covered for 5 minutes. This resting time allows the flavors to meld and the dish to set before serving. Add any desired toppings such as shredded cheese, sour cream, or fresh herbs.

Notes

Using parboiled brown rice ensures the rice cooks properly and the casserole is not soggy.
For added heat, increase the cayenne pepper or add diced jalapeños.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Consider topping with avocado slices, cilantro, or a squeeze of lime for extra freshness.
To make this recipe gluten-free, ensure fajita seasoning does not contain gluten additives.