Chicken Burrito Bake (Print Version)
# Ingredients:
→ Key Components
01 -
1 tablespoon olive oil
02 -
1/2 cup diced onion, chopped small
03 -
1 red bell pepper, chopped into pieces
04 -
1 cup raw long-grain brown rice (parboiled)
05 -
1/8 teaspoon optional cayenne pepper powder
06 -
3 tablespoons of your favorite fajita seasoning mix
07 -
1 cup of frozen corn kernels
08 -
5 cups shredded cooked chicken
09 -
3 cups reduced-sodium chicken broth
10 -
1 4-ounce can of mild green chilies
11 -
2 tablespoons of tomato paste
12 -
1 14-ounce can cleaned and rinsed black beans (low sodium)
13 -
1 1/4 cups shredded Monterey Jack cheese
# Instructions:
01 -
Set your oven at 400°F. Combine onion pieces, rice, bell pepper chunks, optional cayenne, and fajita seasoning directly into a 9x13 pan, then mix it all together.
02 -
In a measuring cup or a small bowl, whisk olive oil, tomato paste, chicken broth, and canned green chilies together until smooth.
03 -
Pour the liquid mix into the pan with the dry mix. Then toss in the chicken, beans, and frozen corn, and make sure it's all stirred evenly.
04 -
Seal the baking pan tightly with foil and put it in the oven for about 65-70 minutes, or until the liquid isn't visible anymore.
05 -
Take off the foil cover and sprinkle cheese across the surface evenly once it's out of the oven.
06 -
Place the pan back in the oven without foil for another 5-10 minutes, long enough for the cheese to melt and turn lightly golden.
07 -
After pulling it out of the oven, let it cool down for a bit, around 5-10 minutes. Add fresh cilantro, avocado slices, salsa, or green onion, if you'd like.
# Notes:
01 -
Different ovens might need slightly more or less time to cook fully. Check and bake longer if too much liquid remains.
02 -
Making your own fajita seasoning makes everything pop, but using store-bought or even taco spice works well too.
03 -
Don’t have precooked chicken? Rotisserie chicken or cooking some chicken breasts yourself is a good solution.