I keep coming back to this recipe because it’s easy, filling, and perfect for busy nights. The chicken stays tender, the rice and pasta soak up all the spices, and the melted cheese ties everything together beautifully. I also appreciate how vibrant the lime, cilantro, and spices make the dish feel without adding extra work.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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 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 Zest and juice of 1 lime 1 to 2 cups shredded Swiss or mozzarella cheese
Directions
I start by preheating the oven to 425°F. In a large oven-safe skillet, I heat the olive oil over high heat and cook the onion until softened.
I add the chicken, bell pepper, garlic, oregano, cumin, cayenne, salt, and black pepper, cooking until the chicken is lightly browned. I push everything to one side of the skillet and add the broken pasta and rice, letting them toast briefly.
I stir in the tomato paste and cook for another minute, then add water and the pepperoncini if I’m using them. I bring everything to a boil, cover the skillet, and lower the heat, letting the rice cook until most of the liquid is absorbed.
I remove the skillet from the heat and stir in the black beans, cilantro, lime zest, and lime juice. I sprinkle cheese evenly over the top, then transfer the skillet to the oven and bake until the cheese is fully melted.
Servings and Timing
I make this recipe to serve about 6 people. Prep time takes around 15 minutes. Cook time is approximately 30 minutes. Total time comes to about 45 minutes.
Variations
I sometimes add sliced avocado on top for extra creaminess. When I want more heat, I increase the cayenne or add hot sauce. I also enjoy swapping black beans for pinto beans depending on what I have on hand.
Storage / Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stovetop or in the oven, adding a splash of water if it looks a bit dry.
FAQs
Why use both rice and pasta?
I love the texture combination because the pasta adds chewiness while the rice absorbs the spices.
Can I make this ahead of time?
I sometimes prepare it earlier in the day and reheat it just before serving.
What cheese works best?
I like Swiss for a classic Cuban-inspired flavor, but mozzarella melts beautifully too.
Can I make this less spicy?
I reduce or skip the cayenne when I want a milder dish.
Is this freezer-friendly?
I prefer it fresh, but I do freeze portions occasionally and reheat them gently.
Conclusion
This one skillet cheesy Cuban chicken rice bake is one of my favorite comfort meals when I want bold flavor without a lot of cleanup. I love how everything comes together into a warm, satisfying dish that feels both fun and filling every single time.
