About the Recipe
This one was a big hit in my house! The chicken kept the meat lovers happy and the veggies mixed in made me feel good about putting it on the table. I can tell you right now, this isn’t a low-calorie recipe with the rice, beans and cheese, so you do have to watch your portions. You can add a tossed salad to fill up the plate and balance it out. This dish is great the next day as lunch or leftovers if you don’t feel like cooking.
I made mine in the Instant Pot* so I could be hands-free while I did other things. I then poured it into a casserole dish, added the cheese and covered it with foil. The heat melted the cheese and it looked just like it came out of the oven!
You do have to have pre-cooked chicken breast. This is super easy in the instant pot - just add 1 cup of water, the trivet, put 3-4 chicken breasts on the trivet and cook on high pressure for 12 minutes.
½ red onion, diced
1 red bell pepper, diced
1 jalepeño, minced (optional)
1 cup dry white or brown rice** I like basmati or jasmine.
2 Tbsp chili powder
1 tsp garlic powder
1 tsp cumin
½ tsp oregano
½ tsp salt
1 cup corn kernels, frozen, fresh or canned
14oz can black beans, drained and rinsed
3 cooked chicken breasts, shredded
3 ½ cups chicken broth
1 Tbsp olive oil
2 Tbsp tomato paste
1 cup shredded Jack, cheddar or a combo
Chopped Cilantro and Scallions to top it off
In the Instant Pot, add all of the veggies, spices and rice. Separately, whisk together the chicken broth, tomato paste and olive oil. Pour in the Instant Pot over the rice mixture and stir. Add chicken, black beans and corn, stir and then secure the lid. Use the “rice” button and let it cook until done. Allow it to release naturally for 10 minutes, then go ahead and release it the rest of the way yourself. Pour it into a casserole dish - be careful because it will be hot! Spread the shredded cheese over the top, sprinkle on the cilantro and scallions and cover loosely with foil so it doesn’t stick to the cheese. After around 5 minutes, take off the foil and serve!
Modified by Kaynutrition.com, Chicken Burrito Casserole
*If you don’t have an Instant Pot, you can bake this in the oven. Add all of the ingredients the same way you did with the Instant Pot to a casserole dish, cover with foil and bake for 50-60 minutes. Add the cheese, cilantro and scallions and put back into the oven until the cheese melts.
**You can use brown rice instead of white. Just use the “multigrain” button on the instant pot.