Chicken Burrito Casserole
1 hr 30 min8 (8 small bowls)
A one-dish baked casserole of seasoned brown rice, shredded chicken, beans and corn, topped with melted cheddar and fresh garnishes.
| prepPreheat oven to 400°F / 200°C | ||||||||
| 1 tbsp chili powder | Combine spices | Mix rice, onion, pepper & spices in baking dish | Pour broth mixture into dish, stir to combine | Stir in corn, beans & chicken | Cover with foil, bake 400°F / 200°C, 65–70 min | Remove foil, top with cheddar | Bake 400°F / 200°C, 5–10 min until cheese melts | Cool 5–10 min, top with cilantro, green onion, avocado & salsa |
| 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 | ||||||||
| 120 ml white onion (chopped) | ||||||||
| 1 red bell pepper (diced) | ||||||||
| 185 g uncooked brown rice | ||||||||
| 720 ml chicken broth (low sodium) | Combine broth, chilies, oil & tomato paste | |||||||
| 2 green chilies (deseeded and chopped) | ||||||||
| 1 tbsp olive oil | ||||||||
| 2 tbsp tomato paste | ||||||||
| 155 g corn kernels (drained from the can or frozen) | ||||||||
| 1 400 g can black beans (drained and rinsed) | ||||||||
| 700 g cooked chicken (shredded) | ||||||||
| 140 g cheddar (shredded) | ||||||||
| Cilantro (chopped) | ||||||||
| Green onion (chopped) | ||||||||
| Avocado (chopped) | ||||||||
| Salsa | ||||||||
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