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One Skillet Cheesy Cuban Chicken Rice Bake

A cheesy, all-in-one Cuban-inspired chicken and rice bake cooked in a single skillet with peppers, tomatoes, and melty cheese.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cuban
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Dish Ingredients
  • 2 tbsp olive oil
  • 1 lb chicken thighs or breasts diced or sliced
  • 1 onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 1 cup long-grain white rice rinsed
  • 1 can diced tomatoes 14 oz
  • 1.5 cups chicken broth
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 0.5 tsp dried oregano
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper
  • 1 cup shredded mozzarella or cheddar
  • 2 tbsp fresh cilantro or parsley chopped, for garnish

Equipment

  • Oven-safe skillet
  • Knife
  • Cutting board

Method
 

  1. Sauté diced chicken in olive oil until lightly browned, remove and set aside.
  2. Sauté onion, red bell pepper, green bell pepper, and garlic until softened.
  3. Add rice and spices, stir to coat and toast for 1–2 minutes.
  4. Return chicken to skillet, add diced tomatoes and chicken broth, stir to combine.
  5. Cover and cook on medium-low heat for 20–25 minutes until rice is tender.
  6. Sprinkle shredded cheese on top, cover, and cook 3–5 minutes until melted.
  7. Garnish with cilantro or parsley and serve hot.

Notes

Dish can be customized with extra vegetables or different cheeses. Use an oven-safe skillet for stovetop-to-oven convenience.