Description
A one-dish chicken burrito casserole packed with vibrant Mexican flavors, perfect for family dinners or feeding a crowd.
Ingredients
- 1 tablespoon chili powder
- ½ teaspoon cayenne pepper
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ cup white onion, chopped
- 1 red bell pepper, diced
- 1 cup uncooked brown rice
- 3 cups low-sodium chicken broth
- 2 green chilies, deseeded and chopped
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 cup corn kernels, drained
- 1 (14 oz) can black beans, drained and rinsed
- 5 cups cooked chicken, shredded
- 1¼ cups shredded cheddar cheese
- Chopped cilantro for topping
- Chopped green onions for topping
- Diced avocado for topping
- Salsa for topping
Instructions
- Preheat oven to 400°F.
- Mix seasoning ingredients in a small bowl and set aside.
- In a 9×13-inch baking dish, combine onion, bell pepper, rice, and seasoning blend, mixing well.
- In a large bowl, whisk chicken broth, green chilies, olive oil, and tomato paste until smooth.
- Pour broth mixture over rice and vegetables and stir to combine.
- Add corn, black beans, and chicken to the baking dish, mixing thoroughly.
- Cover with foil and bake for 65-70 minutes.
- Remove foil, sprinkle cheese on top, and bake uncovered for an additional 5-10 minutes until cheese is melted.
- Let rest for 5-10 minutes before serving. Top with cilantro, green onions, avocado, and salsa.
Notes
Adapt this recipe by swapping proteins or adding more vegetables as desired. Leftovers taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican