Name: Spicy Chicken & Rice Bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 chicken breasts, boneless and skinless; 1 cup long-grain white rice; 2 cups chicken broth; 1 can (14 oz) diced tomatoes, drained; 1 onion, chopped; 1 bell pepper, chopped; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional, for extra heat); Salt and pepper, to taste; Fresh cilantro, chopped (for garnish)

This Spicy Chicken & Rice Bake is a deliciously hearty one-pan meal, perfect for busy weeknights or a cozy family dinner. With tender chicken breasts, fluffy rice, and a kick of zesty spices, it offers a comforting and flavorful dish that’s sure to satisfy. The smoky heat from the chili powder and cayenne pepper adds just the right amount of spice, while the fresh cilantro garnish brings a refreshing touch.

Why You’ll Love This Recipe

I absolutely love this Spicy Chicken & Rice Bake because it’s not only packed with flavor, but it’s also incredibly easy to prepare. The best part is it’s made in one pan, which means less cleanup after a delicious dinner. The spices add a nice kick without overpowering the dish, and the chicken stays tender and juicy while baking in the rice mixture. Whether I’m cooking for a family or just for myself, this dish always hits the spot. Plus, it’s the perfect meal for when I need something hearty and comforting that still feels fresh and vibrant.

Ingredients

2 chicken breasts, boneless and skinless

1 cup long-grain white rice

1 can (14 oz) diced tomatoes, drained

2 cups chicken broth

1 onion, chopped

1 bell pepper, chopped

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (optional, for extra heat)

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C).

In a large oven-safe skillet, heat olive oil over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until browned but not fully cooked. Remove the chicken and set aside.

In the same skillet, add the chopped onion, bell pepper, and garlic. Sauté for 3-4 minutes, or until the vegetables soften.

Stir in the chili powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Cook for 1 minute to allow the spices to bloom.

Add the rice, chicken broth, and diced tomatoes to the skillet. Stir well to combine.

Return the chicken breasts to the skillet, nestling them into the rice mixture.

Cover the skillet with a lid or foil and bake for 30-35 minutes, or until the rice is fully cooked and the chicken reaches an internal temperature of 165°F (74°C).

Remove from the oven and let it rest for 5 minutes before serving.

Garnish with fresh cilantro and serve hot.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Servings: 4 servings

Variations

Vegetarian Option: Swap the chicken for a hearty vegetable mix, like zucchini, mushrooms, and sweet potatoes, to make a vegetarian version of this dish.

Spice Level: For those who enjoy extra heat, add more cayenne pepper or use a hotter chili powder blend.

Add Cheese: I love topping this dish with shredded cheese in the last 5 minutes of baking for a creamy finish.

Rice Type: Feel free to substitute white rice with brown rice or jasmine rice for a different texture and flavor. Just adjust the cooking time for longer-cooking rice varieties.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: To reheat, I prefer using the microwave for 1-2 minutes or reheating in the oven at 350°F (175°C) until warmed through. If it seems dry, add a splash of chicken broth before reheating to keep it moist.

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FAQs

How can I make this dish spicier?

If I want more heat, I can add extra cayenne pepper or use a hotter chili powder. You can also top it with a bit of hot sauce or sliced jalapeños before serving.

Can I use brown rice instead of white rice?

Yes! If I use brown rice, I will need to adjust the cooking time as it typically takes longer to cook. Add about 10-15 minutes to the baking time and check to ensure the rice is fully cooked.

Is there a way to make this dish gluten-free?

Yes, this recipe is naturally gluten-free as long as the chicken broth I use is gluten-free. I just double-check the label to ensure it doesn’t contain any gluten-based ingredients.

Can I make this recipe ahead of time?

I love making this dish ahead of time! I can prepare the entire meal up until the point of baking, cover it, and refrigerate it for up to 24 hours before baking. When ready, I just pop it in the oven as directed.

Can I freeze the leftovers?

Yes, leftovers freeze well! I let the dish cool completely, then store it in a freezer-safe container for up to 2 months. To reheat, I can bake it in the oven or microwave until heated through.

Conclusion

This Spicy Chicken & Rice Bake is an easy, flavorful, and satisfying meal that I love making for a quick dinner or for a cozy family meal. The combination of tender chicken, flavorful rice, and zesty spices makes it a comfort food favorite in my house. Plus, it’s a one-pan wonder, so clean-up is a breeze! Whether I’m cooking for one or feeding a crowd, this dish always delivers.

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