One-Pan Chicken Burrito Casserole (Print Format)
Loaded with juicy chicken, creamy melted cheese, fluffy rice, and hearty beans, this one-pan Mexican bake is a crowd-pleaser and a breeze for any weeknight.
# Ingredients:
→ Base Ingredients
01 -
1 cup raw long-grain parboiled brown rice
02 -
1 red bell pepper, chopped into small pieces
03 -
5 cups pulled chicken
04 -
1/2 cup onion, minced
05 -
1 can (14 ounces) black beans, low sodium, rinsed and drained
06 -
1 cup frozen corn
→ Liquid and Seasonings
07 -
2 tablespoons tomato paste
08 -
1 (4-ounce) can of diced mild green chilies
09 -
3 tablespoons fajita seasoning blend
10 -
3 cups chicken broth, reduced sodium
11 -
1/8 teaspoon cayenne pepper (optional for some heat)
12 -
1 tablespoon olive oil
→ Topping
13 -
1 1/4 cups Monterey Jack cheese, shredded
# Steps:
01 -
Set your oven to 400°F. Mix uncooked rice, diced onion, bell pepper, cayenne (if you like), and fajita seasoning in a 9x13 pan.
02 -
Combine olive oil, chicken broth, tomato paste, and green chilies in a bowl. Whisk until smooth.
03 -
Pour the liquid mix into the dish and stir. Add in shredded chicken, corn, and black beans, giving it another good mix.
04 -
Cover the dish tightly with foil and bake for about 65 to 70 minutes until the liquid’s soaked up.
05 -
Take off the foil, sprinkle the cheese on top, and pop it back in the oven for 5-10 minutes until the cheese is gooey and browned. Let it rest for 5-10 minutes before serving.
# Tips:
01 -
Cooking time might change depending on your oven.
02 -
Want to save time? Use rotisserie chicken.
03 -
Any leftover liquid gets absorbed as it cools.