Chicken Burrito Rice {Dump & Bake}

A one pot dinner in a serving dish on a table, with rice, chicken and mexican style veggies.

5 from 1 vote

Chicken Burrito Rice {Dump & Bake}

Throw all the ingredients into one pan for this Dump & Bake Chicken Burrito Rice recipe. With Mexican-style flavours to satisfy the whole family on a busy weekday, it’s super quick, easy and delicious.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: Mexican

Servings:

Author: Sarah Rossi

Ingredients

400 g Chicken breast Cubed
1 Red onion
400 g Tinned black beans Drained and rinsed
1 Red pepper Sliced
160 g Tinned sweetcorn
400 g Tinned chopped tomatoes
3 tbsp Fajita seasoning
300 g Basmati rice Rinsed and drained
600 ml Hot stock Vegetable or chicken
80 g Grated cheddar
Sea salt and freshly ground black pepper
15 g Coriander Chopped

Metric - Imperial

Instructions

Preheat the oven to 180℃ fan/350F, 200℃/400F or Gas Mark 6.
Mix all of the ingredients, apart from the cheddar, together in a baking dish then season with some salt and pepper then cover with foil and bake for 30 minutes. (You want the rice to be submerged in the stock so add a splash more if needed.)
Give the dish a stir half way through and add a little more stock if it is looking a bit dry.
Give everything a good stir, cover again and bake for 10-20 more minutes until the rice is cooked though and the chicken hot throughout.
Scatter over the grated cheddar and place under a hot grill for a few minutes to melt. Sprinkle over the chopped coriander and serve.

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Notes

Rice: I use Tilda basmati rice for this recipe, and cooking times below are based on this type. You can use any you like, but bear in mind different cooking times. Yours might take longer - for example, brown rice will. Whichever you go for, rinse and drain it before cooking.

Hot chicken stock: Again, the measurements are based on the rice I use, so you may need to add extra if yours dries up quicker.

Leftovers: You can keep this recipe in the fridge for 3 days and you can freeze it. Just wait until it’s totally cold and then put it into a freezer-proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or or the hob. It may need a little extra water.

To prepare in advance: If you want to reduce the cooking time and effort even more at dinner time, you could chop everything and put it into your pan (apart from the liquid), then keep it in the fridge, covered, until it’s time to cook (cooking time may need a little longer if the ingredients are chilled). Add the liquid just before cooking and continue with the rest of the recipe method.

Nutrition