Description
A hearty and flavorful chicken burrito casserole layered with rice, beans, vegetables, and melted cheese for an easy all-in-one meal.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 can (400 g) black beans, drained and rinsed
- 1 can (400 g) corn kernels, drained
- 1 cup salsa
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 bell pepper, diced
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat oven to 180°C (350°F) and grease a baking dish.
- Heat olive oil in a skillet and sauté onion and bell pepper for 4–5 minutes.
- In a large bowl, mix rice, chicken broth, salsa, and all seasonings.
- Add chicken, beans, corn, and sautéed vegetables. Stir well.
- Transfer mixture to the baking dish and spread evenly.
- Cover with foil and bake for 35–40 minutes until rice is tender.
- Remove foil, add cheddar and mozzarella cheese on top.
- Bake uncovered for another 10 minutes until cheese is melted.
- Let rest for 5 minutes, garnish with cilantro, and serve.
Notes
- Use rotisserie chicken for convenience.
- Adjust spice level with salsa choice.
- Add extra vegetables for more nutrition.
- Cover tightly to ensure rice cooks properly.
- Let rest before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 80mg
