2 tablespoons extra virgin olive oil
1 yellow onion, chopped
1 pound boneless skinless chicken breasts, cubed
1 red bell pepper, chopped
2 cloves garlic, minced or grated
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper using more or less to taste
Kosher salt and black pepper
1/2 cup dry broken spaghetti or angel hair pasta
1 cup long grain rice
1/4 cup tomato paste
2 tablespoons chopped pepperoncini or dill pickles (optional)
1 (14 ounce) can black beans drained
1/2 cup fresh cilantro, chopped, plus more for serving
zest and juice of 1 lime, plus more for serving
1-2 cups shredded swiss or mozzarella cheese
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.
Recipe from Half Baked Harvest