Description
This One Skillet Cheesy Salsa Chicken Rice Bake is a flavorful and comforting dish combining tender chicken, spiced rice, and melted cheeses, all cooked together in one pan for easy cleanup. Packed with vibrant ingredients like bell peppers, black beans, and chipotle chili powder, it’s an effortless weeknight dinner that brings Mexican-inspired flavors to your table.
Ingredients
Scale
Vegetables and Protein
- 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)
Spices and Seasonings
- 2 teaspoons dried oregano
- 1/2 teaspoon chipotle chili powder
- Salt and black pepper, to taste
Grains and Pasta
- 1/2 cup dry broken spaghetti or angel hair pasta
- 1 cup long grain rice
Dairy and Sauces
- 1/2 cup chunky red salsa
- 1 cup shredded Swiss cheese
- 1/2 cup shredded pepper jack or spicy cheddar cheese
Instructions
- Preheat and Prepare Ingredients: Preheat the oven to 425°F (220°C). Chop the onion, red bell pepper, and chicken into chunks to prepare for cooking.
- Sauté Chicken and Vegetables: In a large oven-safe skillet, heat oil or butter over medium-high heat. Add the chopped onion, chicken pieces, red bell pepper, dried oregano, and chipotle chili powder. Season with salt and black pepper. Cook the mixture for about 10 minutes, stirring occasionally, until the chicken is browned and the vegetables are softened.
- Toast Grains and Add Salsa: Add the broken spaghetti or angel hair pasta and long grain rice to the skillet. Stir and cook for 1 to 2 minutes until the pasta and rice are lightly toasted and golden. Then stir in the chunky red salsa to coat the mixture evenly.
- Add Liquid and Beans: Pour in 2 cups of water and add the chopped pepperoncini. Bring the mixture to a boil. Once boiling, stir in the drained black beans evenly.
- Simmer on Low Heat: Place a lid on the skillet and reduce the heat to the lowest setting. Let the rice cook gently for about 15 minutes, or until most of the liquid is absorbed but still slightly moist.
- Top with Cheese and Bake: Remove the skillet from heat. Evenly sprinkle the shredded Swiss cheese and shredded pepper jack or spicy cheddar cheese over the chicken and rice mixture. Place the skillet in the preheated oven and bake for 10 minutes, or until the cheese is fully melted and bubbly.
- Serve with Toppings: Remove the skillet from the oven. Serve the cheesy salsa chicken rice bake topped with freshly chopped cilantro, scallions, cubed or sliced avocado, and a squeeze of fresh lime juice. Enjoy warm.
Notes
- You can use either chicken breasts or thighs based on your preference; thighs offer a moister texture.
- Broken spaghetti or angel hair pasta adds a unique texture, but you can substitute with other small pasta shapes if needed.
- Adjust the amount of chipotle chili powder for desired spice level.
- The dish is best served immediately to enjoy the melted cheese at its best.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- If you don’t have an oven-safe skillet, transfer the cooked mixture to a baking dish before adding cheese and baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: cheesy chicken rice bake, one skillet meal, salsa chicken, easy dinner, Mexican inspired, chicken and rice skillet
