This simple One Skillet Cheesy Cuban Chicken Rice Bake is the perfect pantry staple recipe. Cuban(ish) seasoned chicken, rice, peppers, black beans, and tomatoes all cooked together in one skillet, then topped with plenty of cheese, avocado, and fresh cilantro too. Simply toss the skillet in the oven to create the perfect cheesy, one skillet, Cuban inspired chicken and rice dinner. There’s nothing not to love. This dish is easy, takes under an hour to make, is cheesy, and all-around delicious!

Overhead photo of One Skillet Cheesy Cuban Chicken Rice Bake with spoon in rice

And just like that, I’m back with another one skillet pantry staple dinner. Sure hoping you guys aren’t sick of these yet because I’ve been loving using my skillet these days. One, I have a new style Staub skillet I’ve been using and I’m really loving it. And two, skillet dinners are easy, no fuss, and pretty much always turn out so darn delicious.

Plus, I’ve found that while living life under quarantine, every pantry staple ingredient is made better in the skillet. I don’t know why, but it’s true. Which brings me to this simple, one skillet Cuban inspired dinner. It packs in all the flavors we love in Cuban cooking, plenty of onion, lots of oregano, black beans, and a generous squeeze of fresh lime juice…all in one skillet. It’s not full-on traditional Cuban cuisine, it’s just a fun take that’s so delicious.

prep photo of One Skillet Cheesy Cuban Chicken Rice before adding cheese and before baking

The inspiration.

One of the questions I get asked all the time is where I find my inspiration. The answer is simple, I find inspiration everywhere and anywhere. For today’s recipe, I remembered back to a Cuban dish I created a few years ago and wondered if there was a way to turn that recipe into an even simpler skillet dinner.

Not going to lie, some of the recipes I created way back in the day were long and a little overly completed. The truth? They simply didn’t need to be that way, but I just didn’t know any better at the time. You learn and get better as you grow, right?

Thankfully, I’m always learning, and even better? I’ve honed my skills with my skillet in ways that usually turn out a delicious recipe.

Case in point, this skillet dinner. It has all the flavors of that original bowl recipe, but minus all the work and time. It’s light, bright, and fresh, but still has an element of cozy (I mean come on…cheesy baked rice). This dish is perfect for not only these weird times we’re living in now, but also these early days of spring. When some days it’s nice, and other days it’s cold and rainy (or snowy), and you just need comfort food.

overhead close up photo of One Skillet Cheesy Cuban Chicken Rice Bake with spoon in skillet

Here are all the details.

As always, step one is finding yourself a great skillet. This is the exact matte black one I am using. But I also want to note that it comes in this pretty blue color too. I love the slightly larger and deeper eleven-inch skillet, but any oven-safe skillet, or even dutch oven, will work great for this recipe. Use what you got and make it work!

PS. this is not sponsored. I just wholeheartedly love this skillet.

Next, cook up the onion. Then add the chicken, bell pepper, garlic, and spices. Allow the chicken to brown, then toss in a handful of broken spaghetti.

Yes, spaghetti, or angel hair, which is actually what I use. Hey, I never said this was traditional Cuban, just Cuban inspired. Using a combination of broken pasta and rice makes this almost more like a Rice-A-Roni or rice pilaf bake, it’s such a nice addition. And perfect if you have an almost empty box of pasta just sitting in the pantry waiting to be used.

Allow the pasta and rice to get a little toasted, then add water. Bring this mix to a boil, cover and let the rice steam for a bit. This only takes ten or so minutes. You do not need to cook the rice completely, as it will finish cooking in the oven.

Now, once the rice is “al dente”, the rest is pretty simple and comes together quickly. Stir in the black beans, plenty of cilantro, fresh lime zest, and a good amount of lime juice too. Top the skillet full of chicken, rice, and cheese, preferably Swiss, which makes this similar in flavor to the classic Cubano sandwich. Transfer the skillet to the oven, bake until the cheese is melty and the sauce is bubbly.

And that’s it. Simple right? This dish smells incredible as it bakes away in the oven, but trust me, it tastes even better.

overhead close up photo of One Skillet Cheesy Cuban Chicken Rice Bake with spoon in skillet and portion of rice removed

The toppings.

This brings me right to the toppings, which I actually kept kind of simple. But sometimes simple is really all you need.

I topped this cheesy bake with wedges of avocado, plenty of fresh lime juice, and cilantro too. If you can get your hands on it, baby watercress would also be a great (and very Cuban) ingredient, to add.

If you wanted to take the toppings a step further, I would recommend a pineapple salsa or mango salsa. Either would be delicious and would add a nice pop of vibrant color too!

What’s great about this one-skillet cheesy Cuban chicken rice bake is that it incorporates a variety of flavors and textures. Yet it’s all made simply in ONE skillet, using all pantry staple ingredients.

Well, almost all pantry staples. If you don’t have a fresh bell pepper on hand, try using jarred peppers, or swap the pepper for a vegetable you do have. Cauliflower and zucchini would both be great options.

This is already in my rotation of “back pocket” recipes. I’ve made it three times since photographing the dish. It’s just so good, and it’s different…which is really nice! I’ve found a lot of “pantry style” recipes to be among the same flavor profiles. I love that this really switches things up!

My only suggestion? Add a fun cocktail to livin’ up your Thursday night. Highly recommending my Orange Pineapple Moscow Mule.

overhead close up photo of One Skillet Cheesy Cuban Chicken Rice Bake with cheese melted and spoon in skillet pulling up the cheese

Looking for other skillet dinners? I have a few to pick from….

One Skillet Saucy Chicken Tortilla Enchilada Rice Bake

Skillet Lemon Butter Chicken and Orzo

Broccoli Cheddar Chicken and Rice Casserole

Lastly, if you make this one skillet cheesy Cuban chicken rice bake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

One Skillet Cheesy Cuban Chicken Rice Bake

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 341 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Collection

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

Ingredients

Instructions

  • 1. Preheat the oven to 425 degrees F.
    2. In a large oven safe skillet, heat the olive oil over high heat. When the oil shimmers, add the onion and cook 5 minutes. Stir in the chicken, bell pepper, garlic, oregano, cumin, cayenne, and season with salt and pepper. Cook another 5 minutes until the chicken is browned. Push the chicken and vegetables to one side of the skillet, add the pasta and rice, cook 1-2 minutes, until lightly toasted and golden. Stir in the tomato paste and cook another minute. Add 2 cups of water and the pepperoncini, if using. Bring to a boil. Place the lid on the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook 15 minutes, until most of the liquid has cooked into the rice, but not all of it.
    3. Remove from the heat and stir in the beans, cilantro, lime zest, and lime juice. Sprinkle the cheese over the chicken/rice. Transfer to the oven and bake 10 minutes, until the cheese is melted.
    4. Serve topped as desired with avocado, cilantro, and additional lime. Enjoy!

horizontal photo of One Skillet Cheesy Cuban Chicken Rice Bake

Similar Recipes

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

    1. Hey Dani,
      This recipe was designed for the rice and noodles to cook in the skillet, if you pre-cook the rice and noodles you will need to reduce your liquid, although I am unsure by how much since I have not tested this. Please let me know if you give the recipe a try! xTieghan

    1. Hey there,
      Thanks so much for giving this recipe a try, I am delighted that it was enjoyed! Have a fantastic week! xTieghan

  1. Hi There- I’m actually in the midst of making this dish and am finding that my rice isn’t at all cooked. I used long grain brown rice and that might be the problem. It says it takes 40 minutes to cook on the bag. I’ve added more water and tomato paste and am still cooking it. Wish me luck,!!

    1. Hey Caroline,
      So sorry to hear this, yes brown rice will take longer to cook. Let me know how it turns out! xTieghan

  2. Good Morning.
    I often ask questions, but never seem to get a reply.
    One more time.
    What can i add instead of Tom paste. I cannot eat them, but the mixture needs ‘something’ to bind it.
    Thanks.

    1. Hey there,
      I would skip the tomato paste or use a little tomato sauce. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. do you think I could use 1lb ground chicken? just brown it with the onion? (i took it out with the intention to make something else but changed my mind!)

    1. Hey Corie,
      Yes, that will work just fine. I hope you love the recipe, please let me know how it turns out! xTieghan

  4. 5 stars
    Delicious! Love the texture the spaghetti adds. Great spice. Will increase the pepperoncini next time for spice and a bit more bightness. I find myself drawn to recipes on Pinterest and keep finding that they are yours. Thank you!

    1. Hey Lisa,
      I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan

  5. 5 stars
    Great recipe! For a quicker cook time (mine took longer and needed more liquid) I’m going to use leftover cooked rice and use broth in place of water. Super flavorful and easy to amp up the veggies! New staple recipe that was husband approved!

    1. Hey Annie,
      I am so glad that you enjoyed the recipe, thanks so much for making it! Have a great weekend:) xTieghan

    1. Hey Hilary,
      So sorry about this!! What kind of rice did you use? Let me know how I can help! xTieghan

  6. Just made this for dinner and it’s delicious! The lime is a non-negotiable, seriously adds SO much flavor!! This was my first skillet recipe (I recently got a cast iron pan :)) but I can’t wait to try many many more!

    1. Hey Evelyn,
      I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan

  7. 5 stars
    This dish is amazing! I made it with good crisp dill pickles and they absolutely made the dish. Don’t skimp on the pickles! I seared the chicken first in butter – removed it and cooked the veggies in with all the brown bits. This was so so good and makes great leftovers. It even gets better as it sits. Thank you!! WINNER!

    1. Hey there,
      I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan

  8. 5 stars
    We loved this recipe! I skipped the pickles. I used pre-cooked chicken and used pepper jack cheese instead of swiss. Sooo yummy! I will definitely make it again!

    1. Hey Ingrid,
      Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Holidays! xTieghan

  9. 5 stars
    Loved this cheesy broccoli dish. I loved the cayenne pepper in it. It gave it a little bit of a kick without being too spicy. It was really simple and quick to put together on a night where I didn’t have as much time to cook dinner. This is definitely a favorite of mine now.

    1. I am really glad this recipe turned out so well for you, Samantha! Thank you so much for trying it! xTieghan

  10. 5 stars
    My family is not to keen about peppers or beans. They have asked for seconds! Full disclosure, I did omit the cilantro because I had a feeling I am on a very thin edge already. I have pretty much cooked through the whole first book, I regularly consult your website, and enjoy your Instagram posts. My favorite is the PB&J grilled cheese. Such a wicked combination! Sincerely, from my family: thank you Ms Half Baked Harvest!

  11. 5 stars
    Delicious! Made it with 1.5 pounds chicken thighs, 2 bell peppers, doubled the spices and used 1.5 cups of brown rice. Followed another suggestion to increase the cooking time with water to 25 minutes. Will definitely make again! Thank you

  12. 5 stars
    Made this tonight and it was excellent. Will make this one again! Maybe add some extra sharp cheddar too. I know, not exactly Cuban but great tasting. I did use some sazon in the spice mix though.

  13. 5 stars
    I was skeptical about trying this recipe because I was a little intimidated by it. But I ended up going for it, and made it for my husband and I. We FELL IN LOVE! This dish is a new forever favorite. Thank you for sharing :))))

  14. I made this and it was awesome.. the only thing is my rice did not cook all the way! Any tips?!

    1. Hi Kathy,
      So sorry about this! I would recommend adding more liquid at the end next time to allow the rice to cook longer. I hope thus helps! xTieghan

  15. 5 stars
    Made this tonight and loved all the flavors! Very interesting to put the pasta and rice in the same dish. I love all of your meals from your cookbook and website. They have been the one silver lining through this whole quarantine. I love how fresh everything is and especially love your use of chipotle powder has smoked paprika. Keep em coming! I don’t know how you manage to do this everyday.

    1. I am really glad you enjoyed this one and I hope you continue to enjoy my recipes!! Thank you Joann! xTieghan

  16. 5 stars
    Just made this yesterday–it was amazingly tasty! Followed the recipe exactly including the pepperoncini. Just cut back a bit on the cayenne pepper. Made it in my 12″ cast iron skillet which was the perfect size. Unfortunately I forgot to snap a pic. But since I will make this again (and again and again), I’ll post a pic in the future.
    Can’t stop raving about the flavors! Oh, and it makes more than enough for a family of 4–and even then you may have leftovers.

    1. I am so glad this turned out so wonderful for you, Leslie!! Thank you so much for trying it! xTieghan

  17. 5 stars
    Great recipe, simple but tasty! I (surprisingly) was out of spaghetti so I just used all rice instead. Most of the liquid had absorbed prior to the 15 min mark so def keep your eye on it! This recipe also allows for a lot of room to expand on – I imagine some corn could be great for some extra taste/color. Thanks for the recipe!

  18. 1 star
    so, i used basmati rice. after 15 minutes, it was crunchy, after 25 minutes and the addition of more liquid, still crunchy. after 35 minutes and more liquid, not as crunchy, but the pasta was mush. A lot of trouble to make with an outcome that doesn’t support ever making it again.

    1. Hi John! I am so sorry to hear that!! Is there anything you might have changed about the recipe? I would love to help! xTieghan

  19. I don’t have a pan that will transfer to the oven yet. Thoughts on that? Should I transfer to a hot baking dish? Or a cold baking dish?

    1. Hi Sarah,
      I would just transfer this to a baking dish. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  20. 5 stars
    We loved the flavor, but the rice wasn’t quite cooked. Next time I’ll add a bit more water!

  21. My grocery store is out of uncooked rice. How much water should I use if I’m just cooking the pasta?

    1. Hi Lizzie,
      I haven’t tested this recipe without the rice so I am not sure what it would be like without it. I would recommend at least adding more pasta in place of the rice that you aren’t using. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  22. 5 stars
    I’ve made this recipe a couple times now and I think it’s one of your best. Such flavor! I sent the recipe to my daughters and my sisters who have also tried and LOVE.

  23. 5 stars
    Made this last night and it was a big hit! I left out the beans, because I made black bean patties to serve along with guacamole, sour cream and salsa” My 17 year old grandson who is a picky eater said this one is a keeper!

  24. 5 stars
    This was delicious! I made it tonight to celebrate Cinco de Mayo. I added a teaspoon of hot Mexican chili powder, a teaspoon of dark chili powder, and fresh corn. Have you ever made rice bakes with brown rice? I can never get the rice to cook all the way through. Would you parboil the rice?

    1. Hi Laura,
      So glad you enjoyed the recipe! I have never tried rice cakes but will have to add those to my list! xTieghan

  25. 5 stars
    Great flavour, added sun dried tomatoes and corn, finished off with avocados. I must have done something wrong as we had some undercooked rice but we still enjoyed it.

    1. Hi Bill! I am so glad this tasted great for you! Please let me know if there is anything I can help you with! xTieghan

  26. 5 stars
    Love this recipe. Making it for the second time in a month – a compliment to be sure. Tasty, easy and something a little different.

    1. Thank you so much Krystyn! I am really glad this turned out so well for you! xTieghan

  27. I have really been loving your recipes. This one I also had the issue with the rice not cooking and felt it could use more flavor and spice while tasting during cooking. After I simmered the rice for 15 minutes it was still crunchy so I added about a cup more water and chili powder and more salt to add some spice. Then I popped it in the oven for 10 mins. Took it out, added the cheese and put back in for 3 minutes just to get the cheese to melt. Next time I will add chili powder at the beginning and use vegetable broth instead of water. Oh, I omitted the chicken. I love making your recipes meatless!

    1. I am so glad you are able to make them meatless! Thank you so much for trying this one, Stephanie!! xTieghan

  28. I’m sorry Tieghan, but this is not even close to being Cuban. I grew up eating my mother’s Cuban Cooking and now cook Cuban dishes myself and own several Cuban cookbooks. The “Grande Dame” of Cuban cooking, Nitza Villapol, must be turning over in her grave–CILANTRO??? I did see your “Cuban Inspired” notation; maybe you should have used that wording in the title. On second thought, it would still be inaccurate. Yes, we Cubans take our culinary heritage seriously. .

    1. Hi Armando! My apologies, I did not mean to offend anyone by calling this Cuban inspired, but that is simply where I got the inspiration from.. I hope you understand. I hope you have a wonderful day! xTieghan

  29. Can you use brown rice instead of white rice? I know that the cooking time on brown rice usually is a bit longer. Thanks!

    1. Hi Martez,
      Yes you can do this, I would add a little extra liquid and simmer for an additional 15 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  30. Wow,
    what a shame that a number of Cubans out there seem quite grumpy and negative about a recipe. Wouldn’t it be nice to be proud of any attempt to copy your cuisine ? Suspect we’re a bit more chilled in Australia?
    Happy coking everyone!

    1. I think it should be celebrated, but to each their own! Thank you so much Theresa! xTieghan

    1. Hi Chris! Yes, it does add different textures to the dish! I hope you try this! Please let me know if you do! xTieghan

  31. Rice was still hard. Followed directions to a T. Not sure what went wrong? My hungry children can’t eat the crunchy rice. If I made it again, I’d use precooked rice for sure. Totally disappointing.

    1. Hey Kate, I am sorry you had some trouble. What variety of rice did you use? Was there anything you could have left out? Did you add the water to the skillet? Any details would be helpful so I can problem solve for you. Most people love this recipe and don’t have issues, so I would love to help figure out what happened for you! Again, so sorry for the trouble. Thank you!! xTieghan

  32. 4 stars
    1st time ever using a cast iron. It scares me. It looked good presentation wise but I burnt the rice and pasta and it was all a mushy burnt mess.

  33. 5 stars
    Made this for dinner tonight. I used boneless skinless chicken thighs. It was flavorful. Kids loved it! Thank you!

  34. 3 stars
    Tasty dish but I would say that this is more of a TexMex inspired dish than Latin American (Cuban). The flavors are very Mexican. Tasty though. Easy to make.

  35. Dish looks great and sounds like it’ll taste good, however , it is NOT a Traditional Cuban Dish and thus should not be named so.. Mixing yellow rice with black beans is usually seen in Central and South America.

    1. Hi Roman! I did not state that it is a traditional Cuban dish.. I was inspired by one and stated that in the post. I hope you enjoy this dish if you get a chance to try it! xTieghan

  36. 5 stars
    I’m Cuban, and this recipe looks yummy, I’ll try to make it tonight, thanks for your inspiration in Cuban cuisine?

  37. This looks delicious, but Cuba has never seen anything close or similar to this. I would know, I’m from there.

    1. Hi David! Thank you, but this was inspired by a Cuban dish.. it is not completely Cuban. I love to put my own spin on recipes and make them my own! xTieghan

    1. Hi Gilda! Thank you and I hope you love this! As I stated in my post, it is Cuban inspired. xTieghan

  38. Being part Cuban, and after reading some of these comments, I have to say, I’m not at all offended by the name of this recipe.:) I made this last night and it was yummy…however, it took me more than twice the amount of water and time for the rice to fully cook…not sure what happened? I didn’t even use any pasta. Other than that, it was awesome and comforting…perfect with my margarita, because I’m part Mexican too.:)

    1. Hi anita! I am so glad you tried this and it sounds amazing with a margarita! What kind of rice did you use? xTieghan

  39. Being Cuban I can honestly say that this isn’t a Authentic Cuban Dish however it sound yummy and I will try it.

    1. Hi! I am glad this sounds good to you and I hope you enjoy it! Please let me know if you try it! xTieghan

  40. Hi! I want to make this for dinner this week. Any chance you have a suggestion to make it in the crock pot or is it not that kind of dish? Thank you!

    1. Hi Cassidy,
      I have not tested for that, but if you would like to try this is what I would recommend: combine all ingredients in a slow cooker, cover and cook on low for 5-6 hours or on high for 3-4 hours. If the rice is hard, add an additional 1/2 cup of broth and cook another 30 minutes on high. Again, I am not sure the outcome, but think it could work well. Hope you love the recipe! xTieghan

  41. It’s on the menu for tonight. Chicken is thawing. the only adjustment I have to make is cutting the recipe in half since I am only cooking for my hubby and myself. since one person wrote she made the pineapple salsa to go with it, I think I will do the same since I have some canned pineapple. I’ll post a pic tonight. Thanks Tieghan for your amazing creativity in the kitchen.

  42. 5 stars
    We made this recipe last week, and it was delicious. We pre-cooked brown rice, and did not add any pasta. We also added a can of diced green chilies. Thanks!

  43. Most Cubans won’t eat that “sancocho”, we don’t mix beans with cheese. Thank you for using us to inspire you. Lol

  44. Made this tonight using rotisserie chicken I had on hand and it was delish!! Will definitely make again!

  45. 5 stars
    So so good! I used a “Cuban inspired” spice mix I bought on a whim (+ sale price) — it has orange spice + garlic and paprika. It worked really well and I just tasted before adding more lime.

    I am always worried about my rice cooking thru like another commenter question, but just trust. I think Tieghan’s note about letting moisture steam off is a good guide. We also used GF pasta and this all worked wonderfully. Really tasty! Thank you!

  46. This looks so good! Would ground turkey thigh work in place of the chicken? We have some in our freezer that I’m trying to use!

  47. 5 stars
    Loved this flavor combination!! The lime juice, the pickles, the rice, and beans. And everyone loves some melted cheese (even lactose intolerant cooks). We swapped out with a shredded sheep cheese. My husband asked for this to get put on the repeat recipe list.

  48. 5 stars
    This was amazing! So flavorful and hardy.
    I didn’t add the pepperoncini but added 1tsp of cayenne which was exactly enough of a kick for me. I used wild rice, that I soaked overnight, and added 1/2 cup extra water.
    Loved this recipe ❤️

  49. 5 stars
    This was a hit with my husband and my three year old! We used the leftovers the next night to make burritos. Will be making this again!

  50. 5 stars
    Made this tonight and loved it – doubled the cumin but otherwise stuck to the recipe. Surprisingly simple to make and super yummy!

    1. Thank you so much Savannah! I am so glad this turned out so well for you! Thank you for trying it! xTieghan

  51. 4 stars
    Good dish, easy to make. I wish it had a bit more Cuban flavor to it, but I’d definitely make it again with a touch more spices.

  52. I made this for lunch today. I added an extra can of corn I had laying around. Fantastic recipe, I’m adding it to the old recipe box. Thank you!

  53. 4 stars
    I enjoyed the flavors in this, but my rice didn’t cook! I followed the instructions to a T, as far as measurements & timing, and when I took it out of the oven, all of the liquid was absorbed…but the rice was still crunchy. What would you recommend next time (because I would like to try it again)? Should I add more liquid? Adjust time or temperature?

    1. Hi Bethany,
      So sorry about this! Can I ask what kind of rice you were using, this could be your issue? For next time I would recommend adding slightly more liquid and then simmer for 15 minutes. I hope this helps, please let me know if you have any other questions! xTieghan

  54. 5 stars
    This is SO tasty! I’m very new to cooking so I’m not usually excited to cook, as I typically mess up, etc. This was simple, delicious, and I’m actually really excited to make it another time! My family loved it.

    1. Hi Seanee! I am really glad this recipe turned out so well for you! Thank you for trying it! xTieghan

  55. 5 stars
    I only have a small oven so I used an electric skillet. It turned great anyway!
    The amounts of the spices were perfect and everything else in the recipe was spot on; it tastes wonderfull! I did substitute chipotle chili pepper cause that’s what I had. Thanks!!

  56. 5 stars
    Wow!! So easy and fun to prepare. And very flavorful! My new fav Mexican dish. I think next time I’ll add in some corn and olives.

  57. Hi! Just curious – I don’t have tomato paste but I do have a can of fire roasted tomatoes. Do you think that would be sufficient? Thanks!

    1. Hi Caroline,
      I think this should be okay! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  58. 2 stars
    The flavors are really good, but there isn’t enough cooking time for the rice— it was still crunchy. Next time I will probably cook the rice first.

    1. I am sorry about that Julie! Please let me know if there is anything I could help you with! xTieghan

  59. 5 stars
    Deleted and added a few ingredients, but that’s just how I cook. It was absolutely delicious! I will make this often. Yum!!!

  60. I’d love to make this tonight but my family doesn’t eat meat…suggestions on additional veggies to bulk it up? Would cook time be the same is I use brown rice? Thank you and I love everything I’ve made of yours!

    1. Hi Stephanie,
      You could leave the meat out and add additional beans to the recipe! You can leave everything the same if you want to use brown rice. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  61. I would like to make this tonight but am missing cilantro…. with this greatly alter the flavor? or is there a substitute?

    1. Hi Monica! You should be fine without it! You could also use parsley or basil! Please let me know if you have any other questions! xTieghan

  62. 5 stars
    Made this and it was a hit. I did swap out a few things. Ground beef in place of the chicken because that was the protein I had. Chiles for the pepperoncini due to preference. And chili beans for the black beans because in these quarantine times the grocery store didn’t have a single black bean to be had! My 18yo said it would be better with black beans but you have to make do with what you can find these days. Nonetheless, he loved it!!! (And he is super picky.)

    1. Agreed! You have to make with what you have! I am so glad this still turned out so well for you Dee! Thank you so much! xTieghan

    1. Hi Lissett! No, this exact recipe will not be as it was inspired! I hope you try it! xTieghan

  63. I’m not sure what I did wrong but my rice was still crunchy after the 15 minutes. I added more water and cooked for another 10 minutes.
    The lime juice and zest was a great added flavor!!

    1. Hi Beth! I am sorry this did not turn out well for you.. Is there anything that could have gone wrong while making it? Would love to help! xTieghan

  64. 5 stars
    Perfect recipe for utilizing pantry staples. I added a can of diced green chiles for a little extra kick. Will make again.

  65. Questions:
    1) we preheat the oven to 425, but never use the oven?
    2) I see lots of avocado in the pictures and none in the recipe list?
    3) how many cast iron skillets actually come with a lid?

    1. Hi! Yes, you do use the oven in step 3 to melt the cheese. Also, the avocado is for topping, so feel free to add it if you like it, if not simply leave it out! Also, the type of skillet that I am using in the photos come with a lid. If you need an alternative, please let me know! xTieghan

  66. 5 stars
    Great, flavorful recipe! I used thighs (adjust time) and Trader Joe’s Chili Lime seasoning instead of cayenne. Left out beans, personal preference.
    Just a great, easy meal!

  67. 5 stars
    We made this for dinner the other night and it was amazing! I don’t have any cayenne pepper right now so I subbed chipotle Chile powder, but that’s the only change we made. We used brown rice also, so it took a bit longer to reduce, maybe about 20-25 minutes or so instead of 15 (I just kept an eye on it after 15 minutes so I’m not sure exactly how much longer we waited). We didn’t add any extra toppings and found the meal to be quite flavorful and rich on its own. The leftovers are perfect for lunch the next day too. Thanks for sharing!

    1. Thank you Caitlin!! I am so glad this recipe turned out so well for you! I hope you are staying well! xTieghan

  68. 5 stars
    Made this last night and it was a hit with the whole family. Made it just as written, except used orzo for the pasta. Super easy and quick to make. I’ll definitely make again. Could easily be vegetarian.

  69. 5 stars
    This was easy and delish! I used Swiss cheese and rather than broken pasta I used orzo since I had an open box.! Will. Make. Again!

  70. 5 stars
    Made this last night! Dreamed about all night. Woke up to my husband eating it for breakfast! Cant wait to make it again!!

    1. Haha wow that is so amazing! Thank you so much for trying this Monica! So glad you loved it! xTieghan

  71. Loving all your recipes with pantry staples! Will have to sub Basmati as the stores here in California have been out of Long Grain for weeks. I think the pepperoni will be great! Can’t wait for the reschedule of your book signing!

    1. Thank you so much Lisa! I hope this turns out amazing for you! Also, I am looking forward to it as well! Hopefully soon! xTieghan

  72. I can’t wait to try this recipe. My daughter is home with us right now and is vegetarian. Suggestions to modify? More beans? I’m new at modifying for vegetarian. Thank you.

    1. Hi Traci,
      You can just leave the meat out altogether and certainly add more beans to your desire!

  73. Made this last night and everyone loved it – including the picky eater kids. Thankfully there was still leftovers to cure my hangover this morning. So so good!! And was so easy! Thanks!

  74. Watercress is not very Cuban either.
    You need to brush up on your knowledge of Cuban cuisine otherwise you do a disservice to it.
    Cheesy Mexican chicken rice would have been much more appropriate.

    1. Hi Gene! I was simply inspired by it. I always add my own flavors to dishes I am inspired by…I hope you understand. xTieghan

  75. 5 stars
    Had planned to make something else for dinner tonight but came across this on IG and decided to make this instead. And I’m so glad I did! It was easy and I had everything I needed. They whole family loved it! That doesn’t always happen. I did not use the pepperchinis or the pickles because I wasn’t sure how the kids would like it but it didn’t feel like it was missing something. I served it with a dollop of sour cream and it was perfect! I will definitely make this again!

  76. 5 stars
    Made this tonight! Didn’t quite have everything so replaced pickles with pickled jalapeños and used kidney beans. It was delicious! Will definitely make it again!

  77. 5 stars
    I have everything but the lime, would you suggest adding something else acidic in its place or omitting altogether? Thanks!

  78. 5 stars
    I’m not Cuban either, but this one was a true winner! Oh, and there was this: “Hey, I never said this was traditional Cuban, just Cuban inspired.”

    Those of us that read the recipe notes get that. 😉

    Thank you for your continued creativity, innovation, and willingness to experiment and share your creations with all of us. Keep up the great work!

    1. Haha thank you so much Aline! And I am so glad this turned out so well for you! Thank you for trying it! xTieghan

  79. Made this for dinner tonight along with the roasted pineapple salsa and my husband LOVED it. Thank you time and time again for sharing your recipes, both here and in your cookbook. ???

  80. 1 star
    Not Cuban at all. Slap the name Cuban in fron of a recipe to make sound exotic,maybe . I am Cuban . Never saw this Dish in Cuba nor in the USA.

    1. Hi Eddie! Most of my recipes are inspired by certain places and cultures. I am sorry if this upset you, that was never my intention! I hope you have a wonderful weekend! xTieghan

  81. One of the perks of working being quarantined is not having to make a decision about dinner until the afternoon (because I’m not thawing meat in the fridge the night before!)- thanks for the recipe! Tonight I do have some angel hair pasta, but only brown rice. I was thinking of just pre-cooking the rice for 30-ish minutes and then adding to the dish and following the recipe. Do you have another suggestion that might work better?

    1. HI!! I think precooking the rice sounds like a great idea!! I would do that, then follow the recipe as directed, adjusting the liquid amounts as needed. You will not need to use all the water since your rice is precooked. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  82. Girl, YES! With the Quarantine, i am roasting chickens for the opportunity to make bone broth with the carcass, and any leftover scraps that weren’t eaten with the Sunday roast are going into skillet dinners. CANNOT wait to do a Cuban-inspired one to keep the excitement alive. Maximum Yield, minimum waste… all the pantry goodness. ?? Thanks for yet another one-pot goodie.