Description
A one-pan casserole loaded with tender shredded chicken, seasoned rice, black beans, and corn, topped with melted cheese. This hassle-free baked dish brings all the flavors of a classic burrito in a family-friendly format that’s perfect for busy weeknights or casual gatherings.
Ingredients
2 cups cooked white rice (long-grain or jasmine)
2 boneless chicken breasts, cooked and shredded (or 2 cups shredded rotisserie chicken)
1 cup drained and rinsed black beans (or pinto beans)
1 cup corn kernels (fresh, frozen, or canned)
1 cup salsa (mild, medium, or hot)
1 tsp ground cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
2 cups shredded cheddar cheese
Instructions
Preheat oven to 375°F (190°C)
In a large skillet, heat 1 tsp oil over medium heat. Sauté 1 chopped onion and 2 minced garlic cloves until fragrant
Add chicken breasts, season with cumin, chili powder, garlic powder, onion powder, salt, and pepper. Cook until no longer pink, then shred with a fork
In a medium bowl, combine rice, black beans, corn, and salsa. Mix in shredded chicken (and cooked onions/garlic if desired)
Transfer mixture to a greased 9×13-inch baking dish. Sprinkle cheddar cheese evenly over the top
Bake for 25-30 minutes, until cheese is golden and bubbly
Notes
For a fiber boost, substitute half the white rice with brown rice
Use store-bought rotisserie chicken for time-saving
Swap black beans with pinto or kidney beans for variation
Cool completely before storing in an airtight container for 3-4 days
Reheat leftovers in the oven for best texture
- Prep Time: 20
- Cook Time: 35
- Category: chicken
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 1/2 cup serving
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 55mg