Description
This One Skillet Cheesy Salsa Chicken Rice Bake is a deliciously hearty and flavorful meal perfect for busy weeknights. Combining tender chicken, spicy chipotle, fresh vegetables, rice, and a blend of melty cheeses, it’s cooked all in one pan for ease and minimal cleanup. Topped with avocado, cilantro, scallions, and fresh lime, it offers a vibrant and satisfying dish that the whole family will love.
Ingredients
Units
Scale
Main Ingredients
- 1 yellow onion, chopped
- 1 lb chicken breasts or thighs, cut into chunks
- 1 red bell pepper, chopped
- 2 tsp dried oregano
- 1/2 tsp 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 tbsp chopped pepperoncini
- 1 can black beans, drained
- 1 cup shredded Swiss cheese
- 1/2 cup shredded pepper jack or spicy cheddar cheese
For Serving
- Chopped cilantro
- Chopped scallions
- Cubed or sliced avocado
- Lots of fresh limes, cut into wedges
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for baking the cheesy rice and chicken later in the recipe.
- Cook the chicken and vegetables: In a large oven-safe skillet, heat oil or butter over medium heat. Add the chopped onion, chicken chunks, and red bell pepper. Season with dried oregano, chipotle chili powder, salt, and pepper. Cook for about 10 minutes, stirring occasionally, until the chicken is nicely browned and vegetables are softened.
- Add pasta, rice and salsa: Stir in the broken spaghetti (or angel hair pasta) and rice. Cook for 1-2 minutes until the pasta is lightly toasted and golden. Then mix in the chunky red salsa thoroughly.
- Cook rice with liquids and pepperoncini: Pour in 2 cups of water and add the chopped pepperoncini. Bring the mixture to a boil on the stovetop. Once boiling, add the drained black beans and stir to combine.
- Simmer to cook rice: Place a lid on the skillet, reduce heat to the lowest setting, and let it cook gently for 15 minutes. This allows the rice to absorb most of the liquid without becoming mushy.
- Finish with cheese and bake: Remove the skillet from the heat. Evenly sprinkle the shredded Swiss cheese and pepper jack cheese over the top. Transfer the skillet to the preheated oven and bake for 10 minutes until the cheese is melted and bubbly.
- Serve and garnish: Top the cheesy chicken rice bake with chopped cilantro, scallions, cubed or sliced avocado, and fresh lime wedges as desired. Enjoy immediately for a comforting, flavorful meal!
Notes
- Use an oven-safe skillet such as cast iron or stainless steel to cook everything on the stovetop and then transfer to the oven.
- If you don’t have pepperoncini, mild banana peppers or pickled jalapeños can be a good substitute.
- Adjust the chipotle chili powder amount according to your preferred spice level.
- Feel free to swap out black beans for another type of canned beans like pinto or kidney beans.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
- For a gluten-free version, substitute the broken spaghetti with gluten-free pasta or omit pasta altogether.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 430
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 33g
- Cholesterol: 85mg
