WW Low Point Burrito Casserole!

1 Instant Pot (for the chicken)
1 Casserole Dish (9×13)
2 large chicken breast
32 oz chicken broth
1 medium red onion ((diced))
1 medium red bell pepper ((diced))
2 jalapeno ((seeded and finely diced))
1 cup corn kernels
14 oz black beans ((drained and rinsed))
1 Tbsp minced garlic
2 Tbsp chili powder
1 tsp cumin
½ tsp dried oregano
½ tsp salt
1 cup jasmine rice ((uncooked, dry – or other long-grain white rice))
2 Tbsp tomato paste
3½ cups chicken broth
1 Tbsp olive oil
1 cup reduced-fat fiesta blend shredded cheese
cilantro ((optional))
green onion ((optional)
Place the chicken breast in an instant pot and submerge with 32 oz. chicken broth. Secure the lid and pressure cook on the poultry setting for 45 minutes.
2 large chicken breast,32 oz chicken broth
While the chicken is cooking, prep your vegetables and combine the onion, bell pepper, jalapeno, corn, black beans, minced garlic, chili powder, cumin, oregano, salt, and uncooked rice in a bow. Mix well.
1 medium red onion,1 medium red bell pepper,2 jalapeno,1 cup corn kernels,14 oz black beans,1 Tbsp minced garlic,2 Tbsp chili powder,1 tsp cumin,½ tsp dried oregano,½ tsp salt
In a separate bowl, add the tomato paste and a splash of the remaining chicken broth. Mix until the tomato paste becomes thinned into a liquid and add the rest of the chicken broth, as well as the olive oil.
2 Tbsp tomato paste,3½ cups chicken broth,1 Tbsp olive oil
Preheat the oven at 400 F.
As soon as the chicken is ready, take from the instant pot and shred. Add the chicken to the bowl of veggies, seasoning, and rice. Mix everything well.
In your greased 9×13 casserole dish, pour the chicken mixture and spread evenly. Pour the broth mixture over it into the dish. Cover with aluminum foil.
Bake for 55-60 minutes. Remove foil, sprinkle the shredded cheese evenly over the top, and bake for another 5-10 minutes until cheese is melted.
1 cup reduced-fat fiesta blend shredded cheese