Description
Description A comforting baked casserole that combines the bold flavors of burritos with seasoned rice, chicken, beans, and vegetables.
Ingredients
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, minced
- 1 cup dry long-grain white rice
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon sea salt
- 1 cup corn kernels, frozen
- 14 oz can black beans, strained and rinsed
- 450 g cooked chicken, shredded
- 3 1/2 cups chicken broth
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- Optional: 1–2 cups shredded cheese for topping
- Optional garnishes: chopped cilantro, sliced green onions, lime wedges, sour cream, avocado
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Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a skillet, heat olive oil and sauté the diced red onion, red bell pepper, and jalapeño until softened, about 4-6 minutes.
- In a bowl, combine sautéed vegetables with rice, chicken, black beans, corn, tomato paste, and spices. Stir in chicken broth.
- Transfer mixture to the baking dish, spreading evenly, and top with shredded cheese if desired.
- Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10-15 minutes until bubbly.
- Let sit for a few minutes to set, then garnish and serve warm.
Notes
- Notes
- Store leftovers in an airtight container for 3–4 days or freeze for up to 2 months.