One Skillet Cheesy Cuban Chicken Rice Bake
This bold and cheesy one-pan dinner combines spiced chicken, rice, beans, and lime in a Cuban-inspired bake everyone will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course / Casserole
- Method: Stovetop + Oven-Baked
- Cuisine: Cuban-Inspired, American
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
½ teaspoon cayenne pepper (adjust to taste)
Kosher salt and black pepper, to taste
½ cup dry broken spaghetti or angel hair pasta
1 cup long grain rice
¼ cup tomato paste
2 tablespoons chopped pepperoncini or dill pickles (optional)
1 (14 oz) can black beans, drained
½ 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 oven to 425°F (220°C).
In a large oven-safe skillet, heat olive oil over high heat. Add onion and cook for 5 minutes until softened.
Stir in cubed chicken, red bell pepper, garlic, oregano, cumin, cayenne, salt, and pepper. Cook 5 minutes until chicken is browned.
Push chicken and veggies to one side. Add pasta and rice to the empty side of the skillet; toast for 1–2 minutes.
Stir in tomato paste and cook for 1 more minute. Pour in 2 cups of water and add pepperoncini if using.
Bring mixture to a boil, cover, and reduce heat to low. Cook for 15 minutes, or until rice absorbs most of the liquid.
Remove from heat. Stir in black beans, cilantro, lime zest, and lime juice.
Top with shredded cheese. Bake uncovered for 10 minutes until cheese is melted and golden.
Serve hot with avocado slices, extra cilantro, and lime wedges.
Notes
For extra flavor, add a pinch of smoked paprika or top with jalapeños.
Swiss cheese gives a traditional Cuban sandwich twist, but mozzarella melts beautifully too.
Can be made dairy-free by omitting cheese or using plant-based options.
Leftovers store well and are perfect for lunch the next day.
