Description
Chicken Burrito Bowl Bake is a hearty casserole made with brown rice, shredded chicken, black beans, corn, diced tomatoes with green chiles, salsa, taco seasoning, and melted cheddar cheese. Finished with sour cream and fresh cilantro, it’s a flavorful family dinner.
Ingredients
• 1 cup uncooked brown rice
• 2 cups chicken broth
• 2 cups cooked shredded chicken
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) whole kernel corn, drained
• 1 can (10 oz) diced tomatoes with green chiles
• 1 cup salsa
• 1 tablespoon taco seasoning
• 1 cup shredded cheddar cheese, divided
• ½ cup sour cream
• Salt and black pepper, to taste
• ¼ cup chopped fresh cilantro
Instructions
1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Add the brown rice and chicken broth to a saucepan. Bring to a boil, then reduce the heat, cover, and cook for about 40–45 minutes, or until the rice is tender and the liquid has been absorbed.
3. While the rice cooks, combine the shredded chicken, black beans, corn, diced tomatoes with green chiles, taco seasoning, and half of the shredded cheese in a large bowl. Season with salt and pepper as desired.
4. Spread the cooked rice evenly in the prepared baking dish.
5. Spoon the chicken mixture over the rice and spread it into an even layer.
6. Pour the salsa over the top, then sprinkle with the remaining cheddar cheese.
7. Cover the dish with foil and bake for 25 minutes.
8. Remove the foil and continue baking for another 10–15 minutes, until the cheese is melted and lightly golden.
9. Let the casserole rest for several minutes before serving.
10. Finish with a drizzle of sour cream and a sprinkle of fresh cilantro.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Main Dish
- Method: Baking
- Cuisine: American