Description
This One Skillet Cheesy Cuban Chicken Rice Bake is a flavorful and comforting meal perfect for weeknight dinners. Combining tender, seasoned chicken with vibrant vegetables, aromatic spices, rice, and a cheesy melted topping, it brings the vibrant tastes of Cuban cuisine straight to your table. Cooked in a single oven-safe skillet, this dish simplifies cleanup while delivering a satisfying and hearty meal for six.
Ingredients
Main 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 (use more or less to taste)
- Kosher salt and black pepper, to taste
- 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
Instructions
- Preheat and Sauté Vegetables: Preheat your oven to 425°F (220°C). In a large oven-safe skillet, heat the olive oil over high heat until shimmering. Add the chopped onion and cook for about 5 minutes until softened.
- Cook Chicken and Spices: Stir in the cubed chicken, chopped red bell pepper, minced garlic, dried oregano, ground cumin, cayenne pepper, and season with salt and pepper. Continue cooking for another 5 minutes until the chicken is browned on all sides.
- Prepare Rice and Pasta Base: Push the chicken and vegetables to one side of the skillet. Add the broken spaghetti or angel hair pasta and rice to the other side. Cook for 1-2 minutes, stirring occasionally, until the pasta is lightly toasted and golden.
- Add Tomato Paste and Liquids: Stir in the tomato paste with the rice and pasta mixture and cook for another minute. Pour in 2 cups of water and add the chopped pepperoncini (if using). Bring the mixture to a boil.
- Simmer Rice Covered: Cover the skillet with a lid and reduce the heat to the lowest setting possible. Let the rice cook gently for about 15 minutes, until most of the liquid is absorbed but some moisture remains.
- Combine Beans and Fresh Ingredients: Remove the skillet from heat. Stir in the drained black beans, chopped cilantro, lime zest, and lime juice.
- Add Cheese and Bake: Sprinkle the shredded Swiss or mozzarella cheese evenly over the top of the chicken and rice mixture. Transfer the skillet to the preheated oven and bake for 10 minutes, until the cheese has melted and is bubbly.
- Serve: Remove from the oven and serve hot, topped with extra cilantro, avocado slices, and additional lime wedges as desired. Enjoy your hearty Cuban-inspired meal!
Notes
- For a spicier dish, increase the cayenne pepper to taste or add some diced jalapeños.
- If you don’t have broken spaghetti or angel hair pasta, small pasta shapes like orzo can be substituted.
- Use an oven-safe skillet such as cast iron or stainless steel to easily transfer from stovetop to oven.
- Allowing some moisture to remain before baking helps prevent the rice from drying out during the final bake.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a dairy-free version, omit the cheese or use a plant-based cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: Cuban