Chicken Burrito Casserole

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 9x13 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