Name: One Skillet Cheesy Salsa Chicken Rice Bake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 yellow onion, chopped; 1 pound chicken breasts or thighs, cut into chunks; 1 red bell pepper, chopped; 2 tablespoons chopped pepperoncini; 1 can (14 ounce) black beans, drained; Chopped cilantro (for garnish); Chopped scallions (for garnish); Cubed or sliced avocado (for garnish); Lots of fresh limes (for serving); 2 teaspoons dried oregano; 1/2 teaspoon chipotle chili powder; Salt and black pepper, to taste; 1/2 cup dry broken spaghetti or angel hair pasta; 1 cup long grain rice; 1/2 cup chunky red salsa; 1 cup shredded Swiss cheese; 1/2 cup shredded pepper jack or spicy cheddar cheese

Ingredients

1 yellow onion, chopped

1 pound chicken breasts or thighs, cut into chunks

1 red bell pepper, chopped

2 teaspoons dried oregano

1/2 teaspoon chipotle chili powder

Salt and black pepper, to taste

1/2 cup dry broken spaghetti or angel hair pasta

1 cup long grain rice

1/2 cup chunky red salsa

2 tablespoons chopped pepperoncini

1 can (14 ounce) black beans, drained

1 cup shredded Swiss cheese

1/2 cup shredded pepper jack or spicy cheddar

Chopped cilantro, for topping

Chopped scallions, for topping

Cubed or sliced avocado, for serving

Lots of fresh limes, for serving

Instructions

Step 1: Preheat your oven to 425°F (220°C). In a large oven-safe skillet, heat a bit of oil or butter over medium heat. Add the chopped onion, chicken chunks, and red bell pepper along with the dried oregano and chipotle chili powder. Season with salt and black pepper. Cook for about 10 minutes until the chicken is browned and the vegetables are softened.

Step 2: Stir in the broken spaghetti or angel hair pasta and the long grain rice. Cook for 1-2 minutes until they are lightly toasted and golden. Then, mix in the chunky red salsa followed by 2 cups of water and the chopped pepperoncini. Bring the mixture to a boil.

Step 3: Add the drained black beans and stir gently to combine. Place a lid on the skillet and reduce the heat to the lowest setting. Allow it to simmer for 15 minutes, or until most of the liquid is absorbed by the rice but there is still a little moisture left.

Step 4: Remove the skillet from heat. Sprinkle the shredded Swiss cheese and pepper jack (or spicy cheddar) evenly over the top. Transfer the skillet to the preheated oven and bake for 10 minutes, or until the cheese is fully melted and bubbly.

Step 5: Remove from the oven and serve hot. Top with chopped cilantro, scallions, cubed or sliced avocado, and a generous squeeze of fresh lime juice. Enjoy your flavorful and cheesy chicken rice bake!

Tips & Variations

Use chicken thighs if you prefer more tender and juicy meat over breasts.

For a milder flavor, reduce or omit the chipotle chili powder and pepperoncini.

Try substituting the black beans with pinto or kidney beans for a different texture.

Add corn kernels or diced zucchini for extra vegetables.

If you don’t have an oven-safe skillet, transfer the dish to a baking dish before adding cheese and baking.

FAQs

Can I use a different type of rice?

Yes, you can use other long grain rice varieties, but cooking times may vary slightly. Avoid using quick-cooking or instant rice as it might become mushy in this recipe.

Is this recipe gluten-free?

The original recipe calls for broken spaghetti or angel hair pasta, which contains gluten. To make it gluten-free, omit the pasta or substitute with gluten-free pasta broken into small pieces.