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Cheesy Shredded Chicken and Rice Skillet Bake

(Serves 4-6)

Our Cheesy Shredded Chicken and Rice Skillet Bake is a one-pan wonder that makes dinner a breeze. Whether it’s a busy weeknight or a relaxed weekend gathering, our skillet bake is the ultimate crowd-pleaser. It’s a comforting and satisfying meal that will bring smiles to every face around the table.

You Will Need
  • 1 tbsp. Avocado Oil
  • ⅓ cup finely chopped Yellow Onion
  • ½ cup chopped Red Bell Pepper
  • 1 lb. Chicken Breast, cut into bite-size pieces
  • 1 Riega Street Tacos Chicken Tinga Seasoning Pouch, divided
  • 2 cloves Garlic, minced
  • 1 cup long-grain White Rice
  • 1 ¾ cups low-sodium Chicken Broth
  • ½ cup Tomato Sauce 
  • 4 oz. Green Chiles
  • 1 cup shredded Mexican Cheese blend
  • 1 cup quartered Cherry Tomatoes, for garnish
  • 1 Avocado, cubed, for garnish
  • chopped Cilantro, for garnish
  1. Heat avocado oil in a large non-stick pan over medium heat.
  2. Add chopped onion and peppers and cook for 2-3 minutes until slightly softened.
  3. Add chicken and one tablespoon of Chicken Tinga seasoning to the pan. Stir to coat chicken and vegetables in seasoning.
  4. Cook chicken and vegetables, undisturbed, for 3-4 minutes until the chicken is browned on one side. Stir to flip most of the chicken pieces over, and cook another 2-3 minutes until the chicken is cooked through, and the vegetables are slightly charred. 
  5. Stir in garlic and cook for one minute.
  6. Add rice, chicken broth, tomato sauce, and green chiles to the pan. Stir to thoroughly mix the ingredients together, then turn the heat beneath the pan to medium-high and allow the liquids to come to a quick boil.
  7. Once the mixture is boiling, turn the heat beneath the pan to low and cover the pan with a fitted lid. Cook for 15 minutes undisturbed.
  8. After 15 minutes, stir the ingredients together and carefully do a taste test to ensure the rice is cooked through. If the rice still has a slight bite, add another ½ cup of chicken broth and cook until the rice is done.
  9. Turn the heat beneath the pan to the lowest setting. Sprinkle cheese all over the top of the rice mixture, cover the pan with the lid, and leave undisturbed for 2-3 minutes until the cheese is melted.
  10. Remove the pan from the heat and garnish with chopped tomatoes, avocado, and cilantro before serving.