Description
A hearty baked casserole with seasoned chicken, beans, rice and cheese – all the flavors of a burrito in an easy one-dish meal.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (4 oz) diced green chiles
- 2 cups cooked brown rice
- 1 cup salsa, divided
- 2 cups shredded Mexican cheese blend, divided
- ½ cup sour cream
- ¼ cup fresh cilantro, chopped
- 2 green onions, sliced
- 1 lime, cut into wedges
Instructions
- 1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
- 2. Heat olive oil in a large skillet over medium-high heat. Cook diced chicken for 6-8 minutes until no longer pink.
- 3. Add onion and bell pepper to skillet. Cook 4-5 minutes until vegetables soften.
- 4. Stir in garlic and all spices. Cook 1 minute until fragrant.
- 5. Remove from heat and stir in beans, tomatoes, and green chiles.
- 6. Spread cooked rice evenly in prepared baking dish.
- 7. Spoon half the salsa over rice, then add chicken mixture.
- 8. Sprinkle 1½ cups cheese over chicken mixture.
- 9. Cover with foil and bake 25 minutes.
- 10. Remove foil, add remaining cheese, bake 10-12 minutes uncovered.
- 11. Let rest 10 minutes before serving.
- 12. Garnish with sour cream, remaining salsa, cilantro, and green onions.
Notes
Store leftovers in refrigerator up to 4 days or freeze up to 3 months. Can be assembled ahead and refrigerated overnight before baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 16g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 35g