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Cheesy Salsa Chicken Rice Bake

Cheesy Salsa Chicken Rice Bake

The ultimate comfort food, the Cheesy Salsa Chicken Rice Bake combines tender chicken, zesty salsa, and gooey cheese for a deliciously easy weeknight dinner. This one-skillet dish is perfect for busy families and will have everyone asking for seconds. Try it tonight!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion chopped
  • 1 pound chicken breasts or thighs cut into chunks
  • 1 red bell pepper chopped
  • 2 teaspoons dried oregano
  • 1/2 teaspoon 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 tablespoons chopped pepperoncini
  • 1 can (14 ounce) black beans drained
  • 1 cup shredded Swiss cheese
  • 1/2 cup shredded pepper jack or spicy cheddar
  • chopped cilantro for garnish
  • chopped scallions for garnish
  • cubed or sliced avocado for garnish
  • lots of fresh limes for serving

Equipment

  • Chef's Knife
  • Large Pot
  • Wooden Spoon
  • Baking Sheet
  • Skillet
  • Oven

Method
 

  1. Preheat your oven to 425°F.
  2. In a large oven-safe skillet, cook the oil/butter, onion, chicken, bell pepper, oregano, and chipotle chili powder. Season with salt and black pepper. Cook for 10 minutes until the chicken is browned.
  3. Add the pasta and rice and cook for 1-2 minutes, until lightly toasted and golden. Stir in the salsa. Add 2 cups of water and the pepperoncini. Bring to a boil. Stir in the beans.
  4. Place the lid on the skillet and turn the heat down to the lowest setting. Allow the rice to cook for 15 minutes.
  5. Remove from the heat. Sprinkle the cheese over the chicken/rice. Bake for 10 minutes, until the cheese is melted.
  6. Serve topped as desired with avocado, cilantro, scallions, and lime. Enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to three days.