Hey friends! If you love bold flavors, gooey cheese, and meals that sneak in veggies without making a fuss then you’re going to love this Chipotle Chicken & Cheesy Rice Bake! I actually mixed two of my go-to recipes to create this one, and it turned out so tasty I had to share. It’s smoky, saucy, cheesy, and packed with hidden veggies for that feel-good factor.
This dish is super easy to make, full of protein, and perfect for meal prep too. It’s the kind of dinner you can toss together on a busy weeknight but still feel like you made something really good. Plus, it bakes in the oven, so you get that bubbly cheese top we all secretly live for!
Method
Sauté the Veggies
Start by heating olive oil in a large non-stick frying pan or skillet over medium heat. Add the chopped onion, bell peppers, and courgette (zucchini). Sauté them for about 3 to 4 minutes, stirring occasionally, until the veggies begin to soften and become fragrant. This is the base of the dish, and the goal is to get them just tender while still maintaining their texture.
Cook the Chicken
Once the veggies are softened, toss in the crushed garlic and diced chicken breasts. Stir everything well to coat the chicken with the flavors from the garlic and veggies. Cook the chicken until it’s nearly done, turning it occasionally to ensure all sides are cooked through. This step should only take a few minutes as the chicken will finish cooking in the oven.
Season the Chicken and Veggies
Next, add the tomato purée and chipotle rub (or the smoked paprika and chili powder mix). Stir everything together until the chicken and veggies are well coated in the smoky, spicy seasoning. The tomato purée will help create a thick sauce base, and the chipotle rub will give your dish a deliciously smoky kick. Let it all cook together for about 1-2 minutes to meld the flavors.
Simmer the Sauce
Now it’s time to add the liquids. Pour in the passata (tomato sauce), vegetable stock, Worcestershire sauce, and balsamic vinegar. Stir everything together and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the sauce to reduce and thicken slightly. During this time, the flavors will develop, and the chicken will absorb the rich, tangy sauce.
Add the Rice and Spinach
While the sauce simmers, microwave the wholegrain rice according to the package instructions. Once the rice is ready, add it to the pan, stirring it through the sauce to ensure it’s evenly coated. Afterward, stir in the spinach (if using), and let it cook for another couple of minutes, until the spinach wilts and everything is nicely mixed.
Bake the Dish
Once everything is well combined, transfer the mixture into an oven-proof baking dish. Spread it out evenly, and then top with the shredded mozzarella. Place the dish in the oven and bake at 180°C (350°F) for 15-20 minutes or until the cheese is golden and bubbly. Keep an eye on it to make sure the cheese melts evenly and the top gets that perfect golden finish. This is the part where the magic happens, and you get that deliciously crispy, cheesy layer on top!
Necessary Tools
- Large non-stick frying pan or skillet
- Wooden spoon or spatula
- Chopping board and knife
- Oven-proof baking dish
- Measuring spoons
- Microwave (for the rice)
Chipotle Chicken & Cheesy Rice Bake – One-Pan Wonder You’ll Crave Again!
Cuisine: AmericanDifficulty: Easy3
servings15
minutes35
minutes50
minutesIngredients
1 tsp olive oil
2 chicken breasts, diced
1 red onion, chopped
2 bell peppers (I used red and yellow), chopped
1 courgette (zucchini), diced
2 garlic cloves, crushed
1 tbsp chipotle rub (or mix smoked paprika + chili powder)
1 tbsp tomato purée
4 tbsp Worcestershire sauce
2 tbsp balsamic vinegar
500ml passata (tomato sauce)
100ml vegetable stock
250g microwaveable wholegrain rice
A handful of spinach (optional but yum!)
60g light mozzarella, shredded
Directions
- Heat olive oil in your pan over medium heat. Add chopped onion, peppers, and courgette. Cook for 3–4 minutes until the veggies start to soften.
- Toss in the garlic and diced chicken. Stir well and cook until the chicken is nearly done.
- Add tomato purée and chipotle rub. Stir everything to coat the chicken and veggies in those smoky, spicy flavors.
- Pour in the passata, stock, Worcestershire sauce, and balsamic vinegar. Let it all simmer for 10 minutes this is where the magic flavor happens!
- Microwave the rice and add it to the pan. Mix it through the sauce, then stir in your spinach until wilted.
- Transfer everything to your oven dish. Sprinkle mozzarella on top and bake at 180°C (350°F) for 15–20 minutes or until the top is golden and bubbly.
Notes
- Don’t overcook the chicken in the pan it will finish cooking in the oven.
- Be gentle with the courgette so it doesn’t turn mushy.
- If your sauce looks too thick before baking, add a splash of stock or water.
- Make sure your rice is already heated before mixing it in cold rice can slow the bake.
- Use a dish that’s not too shallow so the sauce doesn’t spill over while bubbling in the oven.
Serving Suggestions
- Serve it hot straight from the oven with a side of green salad or roasted broccoli.
- Add a dollop of Greek yogurt or sour cream on top for extra creaminess.
- If you’re extra hungry, wrap it up in a tortilla for a cheesy burrito twist!
Fun Fact
Did you know chipotle peppers are actually smoked jalapeños? That’s where all that rich, deep flavor comes from perfect for giving your dish a cozy, fire-kissed taste without needing a grill!
Conclusion
This Chipotle Chicken & Cheesy Rice Bake is now one of my comfort food favorites and I hope it becomes one of yours too! It’s filling, flavorful, and fun to make. With just the right mix of spice, cheesy goodness, and veggie power, this dish is a winner whether it’s dinner for one or meal prep for the week. Go ahead, give it a go you might just want to double the recipe next time!
