Description
An easy, low-prep Mexican-inspired chicken burrito casserole that is loaded with protein and gluten-free, all made in one baking dish.
Ingredients
Scale
- 1/2 cup finely diced onion
- 1 red bell pepper, diced
- 1 cup uncooked parboiled long-grain brown rice
- 3 tablespoons fajita seasoning
- 1/8 teaspoon cayenne pepper
- 1 cup frozen corn kernels
- 1 14-ounce can low sodium black beans, drained and rinsed
- 5 cups shredded chicken
- 3 cups reduced sodium chicken broth
- 1 4-ounce can mild green chilies
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 1/4 cups shredded Monterey Jack cheese (microbial rennet)
Instructions
- Preheat: Preheat oven to 400°F.
- Combine Base: Add onion, bell pepper, uncooked rice, fajita seasoning and cayenne to a 9×13 inch baking dish and stir to combine.
- Mix Liquids: In a separate bowl, whisk together the chicken broth, green chiles, tomato paste and olive oil.
- Combine: Add the broth mixture to the baking dish and stir to combine with the rice mixture.
- Add Protein: Add shredded chicken, black beans and corn to the baking dish and stir until well combined.
- Bake: Cover with aluminium foil and bake for 65-70 minutes or until liquid is absorbed.
- Cheese: Remove foil and sprinkle evenly with shredded Monterey Jack cheese.
- Melt: Return to oven for 5-10 minutes until cheese is melted and slightly golden.
- Finish: Cool for 5-10 minutes and serve with fresh cilantro, green onion, salsa and avocado.
Notes
Use rotisserie chicken for faster preparation. If the casserole is too soupy, bake for a few more minutes. Ensure the cheese is microbial-rennet based.
- Prep Time: 10 minutes
- Cook Time: 80 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 584 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.01 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 76 mg