Description
This One Skillet Cheesy Salsa Chicken Rice Bake is a flavorful and comforting one-pan meal combining tender chicken, aromatic spices, pasta, rice, black beans, and zesty salsa with melted Swiss and pepper jack cheese. Topped with fresh avocado, cilantro, scallions, and lime for a vibrant finish, it’s perfect for a hearty family dinner with minimal cleanup.
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
- Fresh limes, cut into wedges
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for the final baking step that will melt the cheese perfectly.
- Cook Chicken and Vegetables: In a large oven-safe skillet, heat oil or butter over medium heat. Add the chopped onion, chicken chunks, red bell pepper, dried oregano, and chipotle chili powder. Season with salt and black pepper. Cook for about 10 minutes, stirring occasionally, until the chicken is browned and the vegetables are softened.
- Add Pasta and Rice: Stir in the dry broken spaghetti or angel hair pasta along with the long grain rice. Cook for 1-2 minutes until the pasta and rice are lightly toasted and golden in color.
- Incorporate Salsa and Liquids: Mix in the chunky red salsa and then add 2 cups of water along with the chopped pepperoncini. Bring the mixture to a boil over medium-high heat. Once boiling, stir in the drained black beans evenly into the skillet.
- Simmer Covered: Cover the skillet with a lid and reduce the heat to the lowest setting to let the rice cook gently. Let it simmer for 15 minutes, or until most of the liquid is absorbed but there’s still a little moisture left to finish cooking in the oven.
- Bake with Cheese: Remove the skillet from heat. Evenly sprinkle the shredded Swiss cheese and pepper jack (or spicy cheddar) over the chicken and rice mixture. Transfer the skillet to the preheated oven and bake uncovered for 10 minutes, or until the cheese is melted and bubbly.
- Serve: Remove the skillet from the oven and top the cheesy chicken rice bake with chopped cilantro, scallions, sliced avocado, and fresh lime wedges. Serve immediately and enjoy!
Notes
- You can use chicken breasts or thighs depending on your preference; thighs offer a juicier texture.
- Broken spaghetti or angel hair pasta works best to cook quickly alongside the rice.
- The pepperoncini adds a subtle tang and mild heat; adjust to your taste or substitute with mild pickled peppers if preferred.
- If you don’t have an oven-safe skillet, transfer the mixture to a baking dish for the cheese-melting step.
- For extra flavor, add a teaspoon of garlic powder or fresh minced garlic when cooking the onion and chicken.
- To make this dish gluten-free, substitute the pasta with a gluten-free alternative or omit it entirely.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 4g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg
