Description
A bold and comforting one skillet meal made with seasoned rice, tender chicken, black beans, peppers, and plenty of melted cheese, finished with fresh avocado, cilantro, and lime for a bright Cuban inspired twist.
Ingredients
Scale
- 1 1/2 cups long grain white rice, uncooked
- 1 1/2 pounds chicken thighs, boneless and skinless
- 1 can (15 ounces) black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, with juices
- 2 1/2 cups chicken broth
- 2 cups shredded mozzarella cheese
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 avocado, sliced
- 1/4 cup fresh cilantro leaves
- 1 lime, cut into wedges
Instructions
- Preheat oven to 375 degrees F.
- Heat olive oil in a large oven safe skillet over medium heat. Season chicken thighs with salt, black pepper, cumin, smoked paprika, and dried oregano.
- Add chicken to the skillet and cook for about 4 to 5 minutes per side until lightly browned. Remove chicken and set aside.
- In the same skillet add diced onion and red bell pepper. Cook for 3 to 4 minutes until softened, then stir in minced garlic and cook for 30 seconds.
- Add uncooked rice, diced tomatoes with juices, black beans, and chicken broth. Stir well to combine.
- Nestle the browned chicken thighs back into the rice mixture.
- Bring to a gentle simmer, then cover and transfer the skillet to the oven. Bake for 25 to 30 minutes until rice is tender and chicken is cooked through.
- Remove from oven and sprinkle shredded mozzarella evenly over the top.
- Return to the oven uncovered for 5 to 7 minutes until cheese is melted and bubbly.
- Top with sliced avocado and fresh cilantro. Serve with lime wedges on the side.
Notes
- Use freshly shredded cheese for better melting texture.
- Let the skillet rest for 5 minutes before serving so the rice finishes absorbing liquid.
- Chicken breasts can be substituted but adjust cooking time to avoid drying out.
- For extra heat add a pinch of chili flakes to the rice mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 4g
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 115mg