Description
All the bold, cheesy flavors you love in a burrito—baked into one comforting, high-protein casserole. Easy to prepare, gluten-free, and perfect for busy weeknights or meal prep.
Ingredients
Seasoning
1 tbsp chili powder
1/2 tsp cayenne pepper
2 tsp garlic powder
1 tsp smoked paprika
1 tsp onion powder
1 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1 tsp black pepper
Casserole
1/2 cup white onion, chopped
1 red bell pepper, diced
1 cup uncooked brown rice
3 cups low-sodium chicken broth
2 green chilies, deseeded and chopped
1 tbsp olive oil
2 tbsp tomato paste
1 cup corn kernels (fresh, frozen, or canned)
1 (14 oz) can black beans, drained and rinsed
5 cups cooked chicken, shredded
1 1/4 cups cheddar cheese, shredded
Toppings (Optional)
Fresh cilantro, chopped
Green onion, chopped
Avocado, diced
Salsa
Instructions
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Preheat oven to 400°F (200°C).
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In a small bowl, mix all seasoning ingredients.
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Add onion, bell pepper, uncooked rice, and seasoning to a 9×13-inch baking dish. Stir to combine.
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In a bowl, whisk together chicken broth, green chilies, olive oil, and tomato paste.
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Pour liquid mixture into the baking dish and stir well.
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Add corn, black beans, and shredded chicken. Mix until evenly combined.
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Cover tightly with foil and bake for 65–70 minutes.
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Remove foil, sprinkle with shredded cheese, and bake uncovered for 5–10 minutes until melted and lightly golden.
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Rest for 5–10 minutes, then top with desired toppings and serve.
Notes
- Prep Time: 10 min
- Cook Time: 1 hr 10 min