Description

A one-dish wonder that packs all the flavor of a chicken burrito into a simple, healthy, and gluten-free baked casserole. Perfect for clean eating and meal prep.

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 (optional)
1 cup frozen corn kernels
1 (14 oz) can low sodium black beans, drained and rinsed
5 cups shredded chicken
3 cups reduced sodium chicken broth
1 (4 oz) can mild green chilies
1 tablespoon olive oil
2 tablespoons tomato paste
1 1/4 cups shredded Monterey Jack cheese

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Instructions

Preheat oven to 400°F. In a 9×13-inch baking dish, combine onion, bell pepper, uncooked rice, fajita seasoning, and cayenne (if using).
In a separate bowl, whisk together chicken broth, green chilies, tomato paste, and olive oil until smooth.
Pour the broth mixture into the baking dish and stir to combine with the rice mixture.
Add the shredded chicken, black beans, and corn to the dish. Stir until well combined.
Cover tightly with foil and bake for 65-70 minutes, or until liquid is absorbed and rice is tender.
Remove from oven, uncover, and sprinkle evenly with cheese. Return to oven for 5-10 minutes until cheese is melted and golden.
Let cool for 5-10 minutes before serving. Garnish as desired.

Notes

For a dairy-free version, omit cheese or use a dairy-free alternative.
Use pre-cooked rice for a shortcut: reduce broth to 1 cup and initial bake time to 20-25 minutes.
Assemble up to a day ahead and refrigerate before baking; may require slightly longer bake time.

Prep Time: 10 min
Cook Time: 80 min
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 343 kcal
Sugar: 3 g
Sodium: 573 mg
Fat: 14 g
Saturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 2 g
Protein: 29 g
Cholesterol: 85 mg