This is great for your next weeknight meal. One pan and the stove does all the work. Full of goodies and soooo tasty.
How does baking it in one pan work?
This meal is made all in one 9x13 pyrex dish and it makes cleanup and cooking so much easier. It is baked in two legs. Mixing together tomato sauce and spices makes for a great base to this dish. The chicken here is totally optional, but it rounds out the meal with a protein. To cook the rice, sprinkle it over the tomato mix and then with boiling water. After testing a few ratios, the 1 cup rice to 1 cup boiling water stays true. Tenting the pan with aluminum foil will make sure the water doesn't evaporate when it's in the oven, and the rice absorbs it instead.
What variations can I do here?
Coming soon are some variations to this chicken-and-rice-cooking method, like the coconut peas and carrots.
You can change out kidney beans for black beans here or crushed tomatoes for the purée also. The cheese, sour cream and avocado are also optional,, they just complete the "burrito" theme.
I use a mixture of spices here, but if you want to add taco seasoning or another blend that also works. This was inspired by Arroz Mamposteao—Puerto Rican rice and beans dish—and I wanted to keep the flavors in that vein.
- 1/2 tsp paprika
- 1/2 tsp cumin
-1/4 tsp onion powder
-1/4 tsp garlic powder
- 1/4 tsp turmeric
This recipe is gluten free.
Chicken Burrito Bake
Serves 4, or makes leftovers!
Active Time: 10 minutes
Cooking Time: 45 minutes
- 1 cup canned tomato purée
- Spices (see note) or 1 tbsp taco seasoning
- 2 chicken breast, sliced into 1/2cm thickness
- 1 can kidney beans (15 oz)
- 1 cup basmati rice
- 1 cup boiling water
- 1/4 shredded cheese (optional)
- sour cream and sliced avocado for topping
Preheat oven to 400ºF. In a 9"x13" pyrex or other heatproof dish, add 1 cup tomato purée and the spices and mix. Spread the mixture in one even layer in the dish. Evenly spread 2 chicken breasts, sliced and sprinkle over the 1 cup rice. Pour 1 cup boiling water evenly over the contents of the pan, making sure that all the rice is hydrated. Immediately cover with tin foil and wrap tightly and bake for 40 minutes.
Remove pan from the oven and discard aluminum foil. The rice should be fully cooked at this point. Fluff the rice with a large spoon or fork. Add in 1 can kidney beans with its juices and mix again until everything is combined. If desired, sprinkle over 1/4 cup shredded cheese and bake an additional 5 minutes, uncovered.
Remove from the oven and let cook 5 minutes. Garnish with spoons of sour cream and sliced avocado. Enjoy!