Description
Easy chicken burrito casserole made with brown rice, chicken, beans, and vegetables for a healthy gluten free dinner.
Ingredients
5 cups cooked chicken
1 cup parboiled brown rice
1 can black beans, low sodium
1 cup frozen corn
1 can mild green chilies
1/2 cup onion
1 red bell pepper
3 cups reduced sodium chicken broth
2 tbsp tomato paste
3 tbsp fajita seasoning
1/8 tsp cayenne pepper
1 tbsp olive oil
1 1/4 cups Monterey Jack cheese
Instructions
1. Preheat oven to 375°F.
2. Cook onion and bell pepper in olive oil until soft.
3. Add remaining ingredients except cheese and stir well.
4. Transfer to baking dish, cover, and bake 40 minutes.
5. Add cheese and bake uncovered until melted.
Notes
Skip cheese for dairy free option.
Store leftovers refrigerated up to 4 days.