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A flavorful and easy Mexican-inspired casserole combining seasoned shredded chicken, parboiled rice, black beans, corn, and melted cheese, baked together for a hearty gluten-free dinner.

Ingredients

Scale
  • 1/2 cup finely diced onion
  • 1 red bell pepper, diced
  • 1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)
  • 3 tablespoons fajita seasoning (homemade or store-bought)
  • 1/8 teaspoon cayenne pepper (optional)
  • 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

Instructions

  1. Preheat oven to 400°F.
  2. Finely dice the onion and red bell pepper.
  3. In a 9×13-inch baking dish, combine diced onion, diced red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper (if using); stir to mix.
  4. In a bowl or measuring cup, whisk together chicken broth, mild green chilies, tomato paste, and olive oil until smooth.
  5. Pour the broth mixture over the rice and vegetable mixture in the baking dish and stir to combine.
  6. Add shredded chicken, drained and rinsed black beans, and frozen corn; stir to distribute evenly.
  7. Cover the casserole tightly with aluminum foil and bake for 65–70 minutes, until the liquid is absorbed and the rice is tender.
  8. Remove the foil and sprinkle shredded Monterey Jack cheese evenly over the top.
  9. Bake uncovered an additional 5–10 minutes until the cheese is melted, bubbly, and lightly golden.
  10. Remove from oven and let the casserole rest 5–10 minutes to set before serving.

Notes

Make sure the casserole is well covered during baking to retain moisture and avoid drying out., Allow resting time after baking to let rice absorb flavors and achieve the best texture., Parboiled rice helps cook evenly without becoming mushy., For vegetarian options, replace chicken with plant-based protein like crumbled tofu or extra chickpeas., For dairy-free variations, use dairy-free cheese or omit cheese and add guacamole or salsa on top., This casserole is adaptable; you can swap veggies or proteins to suit taste and pantry items., Pairs well with a Tossed Green Salad or Cilantro Lime Slaw., Leftovers can be refrigerated in airtight containers and reheated in microwave or oven., Freeze leftovers for up to 3 months; thaw overnight in fridge before reheating.

Nutrition

Find it online: https://mamapantry.com/easy-chicken-burrito-casserole/