This Chicken Burrito Casserole has been my go-to midweek solution for busy nights when everyone wants something warm, filling, and a little bit festive. I first developed this combination when I had leftover shredded chicken and a pantry full of staples—rice, canned black beans, and a modest jar of tomato paste. The result was unexpectedly comforting: rice cooked right in the casserole so it soaks up all the seasoned broth, pockets of black beans and corn providing sweet and earthy contrast, and a blanket of melted cheese tying it all together. It’s the kind of dish that travels well to potlucks and makes terrific leftovers the next day.

What I love most about this version is the balance between bright aromatics and smoky spices. Diced red bell pepper and onion add freshness, a minced jalapeño lends gentle heat, and a straightforward spice blend of chili powder, cumin, and garlic powder delivers that classic burrito flavor without fuss. Because the rice cooks in the oven with the broth, hands-on time is minimal: assemble, bake, melt the cheese, and you’re done. It’s an approachable, crowd-pleasing formula that’s adaptable for dietary preferences and seasons.

Ingredients

• Red onion (1/2): Use a medium, firm onion and dice finely so it cooks through with the rice; red onion adds a milder, slightly sweet note compared to yellow onion.
• Red bell pepper (1): Choose a bright, crisp pepper for color and natural sweetness; dice evenly so pieces heat and soften uniformly.
• Jalapeño (1): Mince and remove seeds for milder heat, leave seeds for more kick; wear gloves if you’re sensitive to capsaicin.
• Long-grain white rice (1 cup dry): Uncooked rice bakes in the casserole—use long-grain for separate, fluffy grains rather than sticky short-grain varieties.
• Spice blend: 2 tablespoons chili powder, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, and 1/2 teaspoon sea salt—these create that classic burrito profile; use a quality chili powder like ancho-based blends for deeper flavor.
• Corn (1 cup): Fresh or frozen both work; frozen straight from the bag is convenient and adds sweetness and texture.
• Black beans (1 can, 14 oz): Drain and rinse to remove excess sodium and starchy liquid—canned beans provide convenience and creaminess.
• Cooked shredded chicken (1 pound): Rotisserie chicken is my shortcut for excellent flavor; shredded breast or thigh both work—thigh is juicier.
• Chicken broth (3 1/2 cups): Use low-sodium if you’d like to control salt level; broth is the cooking liquid that hydrates the rice and infuses savory depth.
• Olive oil (1 tablespoon) and tomato paste (2 tablespoons): Whisked into the broth to distribute tomato flavor and add a silkier mouthfeel.
• Shredded cheese (about 5.3 oz, roughly 1 1/3 cups): A sharp cheddar or a Mexican blend melts beautifully—grate fresh for best texture.

Instructions

Preheat the oven: Preheat to 400°F (200°C). Make sure the oven is fully heated before placing the casserole inside so the rice begins cooking immediately and the top has a chance to form a gentle crust under the foil. Combine the aromatics and dry rice: In a large 9x13-inch baking dish, stir together the diced red onion, red bell pepper, minced jalapeño, and 1 cup dry long-grain white rice. Sprinkle the chili powder, garlic powder, ground cumin, dried oregano, and sea salt evenly over the vegetables and rice, tossing gently to coat every grain—this ensures even seasoning as the rice absorbs the liquid. Whisk the cooking liquid: In a separate bowl, whisk 3 1/2 cups chicken broth with 2 tablespoons tomato paste and 1 tablespoon olive oil until the paste is fully dissolved. Taste for seasoning—the broth should be savory but not overly salty because the rice will concentrate the flavors. Assemble the casserole: Pour the broth mixture evenly over the rice and vegetables. Add the shredded chicken, drained and rinsed black beans, and 1 cup corn; stir briefly to distribute ingredients but avoid overworking the rice. Smooth the top so the liquid covers most of the rice. Cover the dish tightly with aluminum foil to trap steam. Bake until rice is tender: Bake covered at 400°F for 50–60 minutes, checking at 50 minutes: gently tilt the dish to confirm liquid is absorbed and rice is tender to the tip of a knife. If the rice is still chewy, return to the oven for another 5–10 minutes. Oven times vary, so rely on the rice’s texture rather than the clock. Melt the cheese: Remove the foil, evenly sprinkle about 5.3 ounces of shredded cheese over the top, and return to the oven uncovered for 5–10 minutes until the cheese is bubbly and golden at the edges. For a browned top, briefly broil on low for 1–2 minutes while watching closely. Rest and serve: Let the casserole rest for 8–10 minutes after removing from the oven to let the rice set and make serving cleaner. Garnish with chopped cilantro and sliced green onions, and serve with lime wedges, sour cream, or diced avocado as desired.

Storage Tips

Store cooled portions in airtight containers in the refrigerator for up to 4 days. For the best texture, separate any fresh garnishes (cilantro, green onion, avocado) and add them at serving time. To reheat, microwave individual portions for 1–2 minutes, stirring halfway, or reheat in a 350°F oven covered with foil until warmed through, about 15–20 minutes. If frozen, thaw overnight in the fridge and reheat from cold; expect a slightly longer oven time. Use glass or BPA-free plastic containers to preserve flavor and avoid metallic reactions with the tomato-based dish.

Ingredient Substitutions

If you want to change elements, swap the chicken for cooked shredded turkey or crumbled cooked plant-based meat for a vegetarian-friendly option (then use dairy-free cheese). Replace long-grain rice with 1 cup of parboiled brown rice but increase baking time and add 1/2 cup extra broth—brown rice needs more liquid and time. For a lower-carb version, use 2 cups cooked cauliflower rice stirred in at the end and omit the dry rice; note that texture will be looser. Swap black beans for pinto beans if preferred, and experiment with a smoky chipotle in adobo (1 teaspoon) for deeper heat and richness.

Serving Suggestions

Serve this casserole with crisp, cooling sides: shredded lettuce, pico de gallo, and lime wedges cut the richness. A simple green salad with citrus vinaigrette or charred corn salad complements the Tex-Mex flavors. For a heartier meal, add warm flour tortillas or corn chips for scooping. Garnish ideas: sliced avocado, pickled red onions, dollops of Greek yogurt or sour cream, extra chopped cilantro, and sliced jalapeños for those who like more heat.

Cultural Background

This casserole is a Tex-Mex inspired reinterpretation of classic burrito flavors baked into a casserole format—an American comfort-food adaptation with roots in Southwestern kitchens that love one-pan convenience. Combining rice, beans, spices, and shredded meat echoes traditional burrito fillings, while baking everything together nods to communal family-style casseroles popular in mid-century U.S. home cooking. This synthesis yields an accessible, crowd-pleasing dish that honors familiar flavors without strict adherence to traditional techniques.

Seasonal Adaptations

In summer, use fresh sweet corn and roasted poblano peppers for smoky sweetness; in winter, frozen corn and extra warm spices (like a pinch of smoked paprika) deepen the profile. For holiday gatherings, add roasted diced sweet potato for a festive twist and top with crumbled cotija or feta instead of cheddar. For spring, fold in fresh peas and a squeeze of lime to brighten the casserole right before serving.

Meal Prep Tips

Assemble the casserole up to 24 hours ahead and keep covered in the refrigerator to save time on busy evenings—remove from the fridge 20 minutes before baking so it comes closer to room temperature and bakes evenly. Portion into individual airtight containers for grab-and-go lunches. If freezing, assemble in a disposable foil pan for easy transport and reheating; label with the date and contents so you can rotate through your freezer stash efficiently.

This Chicken Burrito Casserole is a testament to flavorful simplicity—an adaptable, forgiving dish that’s as much about the memories you make at the table as it is about the satisfying bite. Give it a try, customize it to your family’s tastes, and enjoy the comfort of a warm, shared meal.