Description
This Chicken Burrito Casserole is a hearty, flavorful, one-pan comfort meal loaded with tender shredded chicken, rice, beans, corn, and melty cheese. It brings together all the bold Tex-Mex flavors of a burrito in an easy, oven-baked dish.
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 teaspoon sea salt
- 1 cup corn kernels (frozen)
- 14 oz can black beans (strained and rinsed)
- 450g cooked chicken (shredded)
- 3 1/2 cups chicken broth
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 150 grams grated Monterey Jack or Havarti cheese
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large oven-safe skillet over medium heat. Add red onion, bell pepper, and jalapeño. Sauté for 3–4 minutes.
- Stir in chili powder, garlic powder, cumin, oregano, and salt. Cook for 1 minute to release the flavors.
- Add the dry rice and stir to coat it in the spices and vegetables.
- Mix in tomato paste, then pour in the chicken broth. Stir well.
- Add black beans, corn, and shredded chicken. Mix to combine evenly.
- Bring mixture to a gentle simmer.
- Cover the skillet with foil and bake for 30–35 minutes, or until rice is fully cooked and liquid is absorbed.
- Remove foil, sprinkle cheese evenly on top, and bake uncovered for 5–8 minutes until cheese is melted and bubbly.
- Let rest for 5 minutes before serving. Enjoy warm!
Notes
- Add jalapeño seeds for extra heat.
- Top with sour cream, salsa, or avocado slices.
- Swap chicken with beef, turkey, or leave out for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Tex-Mex