Chicken Burrito Casserole Bake (Print)
Tender chicken, beans, rice, and veggies baked with cheese for a wholesome, one-dish dinner solution.
# Ingredients:
→ Vegetables
01 -
1/2 red onion, diced
02 -
1 red bell pepper, diced
03 -
1 jalapeño, minced
04 -
1 cup corn kernels, frozen
05 -
Cilantro, to serve
06 -
Green onion, to serve
→ Protein
07 -
450 grams cooked chicken, shredded (approximately 3 chicken breasts)
08 -
1 can (400 grams) black beans, strained and rinsed
→ Grains
09 -
1 cup dry long-grain white rice (basmati or jasmine)
→ Spices and Seasonings
10 -
2 tablespoons chili powder
11 -
1 teaspoon garlic powder
12 -
1 teaspoon cumin
13 -
1/2 teaspoon oregano
14 -
1/2 teaspoon sea salt
→ Liquids
15 -
3 1/2 cups chicken broth
→ Other
16 -
1 tablespoon olive oil
17 -
2 tablespoons tomato paste
18 -
150 grams Monterey Jack or Havarti cheese, grated
# Steps:
01 -
Preheat oven to 200°C (400°F).
02 -
If the chicken is not already cooked, bake chicken breasts for 25 minutes until cooked through. Shred the meat using two forks.
03 -
In a large 33 x 23 cm baking dish, combine diced onion, bell pepper, minced jalapeño, uncooked rice, chili powder, garlic powder, cumin, oregano, and sea salt. Stir until evenly mixed.
04 -
In a bowl or measuring jug, whisk together chicken broth, tomato paste, and olive oil until uniform.
05 -
Pour the broth mixture over the rice and vegetables in the baking dish. Stir to fully incorporate.
06 -
Add shredded chicken, strained black beans, and corn kernels to the baking dish. Gently stir to evenly distribute all ingredients.
07 -
Cover the baking dish with aluminium foil. Bake in the preheated oven for 50-60 minutes until rice is tender and liquid absorbed.
08 -
Remove the dish from the oven. Discard foil and sprinkle the surface with grated cheese. Return to oven for 5-10 minutes until cheese is melted and golden.
09 -
Cool the casserole briefly, then garnish with fresh cilantro and sliced green onion before serving.
# Notes:
01 -
For meal prep, portion the casserole into containers and store refrigerated for up to 4 days.