Prep: 10 mins
Cook: 1 hour
Total: 1 hr 10 mins
Serves: 4
Difficulty: Easy
This is the kind of weeknight dinner that does all the work for you. Everything goes into one casserole dish — chicken, Spanish rice, bone broth, tomatoes, and peppers — and the oven takes care of the rest. Serve it over refried beans with a drizzle of warm queso and you've got a meal the whole table will love.
Ingredients
- 4 chicken breasts
- 1 Vidalia onion, sliced
- 2 bell peppers, sliced
- 1 (6 oz) pkg Spanish rice pilaf
- 16 oz chicken bone broth
- 1 can diced tomatoes
- 1 can refried beans
- 1 container store-bought queso
- Olive oil
Directions
- 1Preheat oven to 350°F. In a casserole pan add oil, rice, bone broth, diced tomatoes, and half the seasoning packet from the rice. Mix the ingredients together.
- 2Nestle the chicken breasts into the mixture and layer the sliced onions and peppers on top.
- 3Sprinkle the remaining seasoning from the rice packet over the top.
- 4Bake in the oven for about an hour, or until the chicken reaches 165°F and the rice is cooked through.
- 5To serve, spread refried beans on the plate, top with chicken, and add some of the rice, onion, and pepper mixture. Finish with heated queso or other desired cheese.
Tips & Variations
- ✦Use a meat thermometer to check the chicken — 165°F is the magic number for perfectly cooked, juicy chicken every time.
- ✦Swap the queso for shredded Mexican blend cheese melted under the broiler for a bubbly, golden finish.
- ✦Leftovers reheat beautifully — store in an airtight container and add a splash of broth when reheating to keep the rice moist.
- ✦Try adding a can of black beans to the rice mixture for extra protein and texture.