One Skillet Cheesy Cuban Chicken Rice Bake

One of the inquiries I get posed to constantly is the place I discover my motivation. The appropriate response is basic, I discover motivation all over the place and anyplace. For the present formula, I recalled to a Cuban dish I made a couple of years back and thought about whether there was an approach to transform that formula into a much easier skillet supper.

Truth be told, a portion of the plans I made path some time ago were long and somewhat excessively finished. Reality? They essentially didn’t should be that way, however I simply didn’t have a clue about any better at that point. You learn and improve as you develop, correct?

Fortunately, I’m continually learning, and far better? I’ve sharpened my abilities with my skillet in manners that typically turn out a delightful formula.

Cheesy Cuban Chicken Rice

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Recipe by halfbakedharvest Course: MainCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

This simple One Skillet Cheesy Cuban Chicken Rice Bake is the perfect pantry staple recipe.

Ingredients

  • 2 tablespoons extra virgin olive oil

  • 1 yellow onion, chopped

  • 1 pound boneless skinless chicken breasts, cubed

  • 1 red bell pepper, chopped

  • 2 cloves garlic, minced or grated

  • 2 teaspoons dried oregano

  • 1 teaspoon ground cumin

  • 1/2 teaspoon cayenne pepper using more or less to taste

  • Kosher salt and black pepper

  • 1/2 cup dry broken spaghetti or angel hair pasta

  • 1 cup long grain rice

  • 1/4 cup tomato paste

  • 2 tablespoons chopped pepperoncini or dill pickles (optional)

  • 1 (14 ounce) can black beans drained

  • 1/2 cup fresh cilantro, chopped, plus more for serving
    zest and juice of 1 lime, plus more for serving

  • 1-2 cups shredded swiss or mozzarella cheese

Directions

  • Preheat the oven to 425 degrees F.
  • In a large oven safe skillet, heat the olive oil over high heat. When the oil shimmers, add the onion and cook 5 minutes. Stir in the chicken, bell pepper, garlic, oregano, cumin, cayenne, and season with salt and pepper. Cook another 5 minutes until the chicken is browned. Push the chicken and vegetables to one side of the skillet, add the pasta and rice, cook 1-2 minutes, until lightly toasted and golden. Stir in the tomato paste and cook another minute. Add 2 cups of water and the pepperoncini, if using. Bring to a boil. Place the lid on the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook 15 minutes, until most of the liquid has cooked into the rice, but not all of it.
  • Remove from the heat and stir in the beans, cilantro, lime zest, and lime juice. Sprinkle the cheese over the chicken/rice. Transfer to the oven and bake 10 minutes, until the cheese is melted.
  • Serve topped as desired with avocado, cilantro, and additional lime. Enjoy!

Notes

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