Easy Chicken Burrito Casserole

INGREDIENTS

• 1/2 cup finely diced onion
• 1 red bell pepper (diced)
• 1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)
• 3 tablespoons fajita seasoning (homemade or store-bought)
• 1/8 teaspoon cayenne pepper (optional)
• 1 cup corn kernels (frozen)
• 1 14 ounce can low sodium black beans (drained and rinsed)
• 5 cups shredded chicken
• 3 cups reduced sodium chicken broth
• 1 4 ounce can mild green chilies
• 1 tablespoon olive oil
• 2 tablespoons tomato paste
• 1 1/4 cups shredded Monterey Jack cheese

INSTRUCTIONS

1. 1 Preheat oven to 400°F. Add onion, bell pepper, uncooked rice, fajita seasoning and cayenne (if using) to a 9x13 inch baking dish and stir to combine.
2. 2 In a separate bowl or measuring cup, whisk together the chicken broth, green chiles, tomato paste and olive oil until well combined.
3. 3 Add the broth mixture to the baking dish and stir to combine with the rice mixture.
4. 4 Add shredded chicken, black beans and corn to the baking dish. Give it an additional stir until well combined.
5. 5 Cover the baking dish with aluminium foil and then transfer to the oven to bake for 65-70 minutes or until all of the liquid is absorbed.
6. 6 Once complete, remove the baking dish from the oven, remove the aluminium foil, and sprinkle evenly with grated cheese.
7. 7 Return the baking dish to the oven for a final 5-10 minutes until the cheese has melted and is slightly golden.
8. 8 Remove from the oven, allow to cool for 5-10 minutes, and serve with a sprinkle of fresh cilantro, green onion, salsa and avocado, if desired.

NUTRITION

Calories: 343kcal | Carbohydrates: 24g | Protein: 29g | Fat: 14g | Fiber: 2g | Sugar: 3g