Easy and Flavorful Dish Archives - RecipeWikki https://recipewikki.com/tag/easy-and-flavorful-dish/ Wikipedia of Awesome Taste Fri, 31 Jan 2025 10:05:41 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://recipewikki.com/wp-content/uploads/2025/07/icons8-kawaii-rice-64.png Easy and Flavorful Dish Archives - RecipeWikki https://recipewikki.com/tag/easy-and-flavorful-dish/ 32 32 One-Pan Mexican Chicken and Rice Bake https://recipewikki.com/one-pan-mexican-chicken-and-rice-bake/ Fri, 31 Jan 2025 10:05:41 +0000 https://recipewikki.com/?p=6071 This bold and satisfying one-pan dish brings the flavors of Mexico straight to your dinner table. Juicy, seasoned chicken nestled in a bed of spiced rice, beans, and veggies—baked together for a no-fuss, all-in-one comfort meal. Origin One-Pan Mexican Chicken and Rice Bake While not a traditional Mexican dish, this recipe draws inspiration from classic […]

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]]> This bold and satisfying one-pan dish brings the flavors of Mexico straight to your dinner table. Juicy, seasoned chicken nestled in a bed of spiced rice, beans, and veggies—baked together for a no-fuss, all-in-one comfort meal.

Origin One-Pan Mexican Chicken and Rice Bake

While not a traditional Mexican dish, this recipe draws inspiration from classic Mexican flavors—think cumin, chili, garlic, and tomatoes. It’s a Tex-Mex-style fusion that captures the heartiness of Mexican home cooking in a convenient, family-friendly format.

What I Love About This Recipe

It’s cozy, filling, and full of flavor—without needing a sink full of dishes. The chicken stays juicy, the rice absorbs all those rich spices, and it all bakes to perfection in one dish. Plus, leftovers taste even better!

Also Read : The Denver Omelet

One-Pan Mexican Chicken and Rice Bake
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One-Pan Mexican Chicken and Rice Bake

Recipe by RecipeWikki
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

450

kcal

Ingredients

  • 4 bone-in, skin-on chicken thighs (or boneless if preferred)

  • 1 tbsp olive oil

  • 1 onion, chopped

  • 2 garlic cloves, minced

  • 1 cup long-grain rice (uncooked)

  • 1 cup canned black beans, drained and rinsed

  • 1 cup corn kernels (fresh, canned, or frozen)

  • 1 can (14 oz) diced tomatoes

  • 2 cups chicken broth

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • 1 tsp chili powder

  • Salt and pepper to taste

  • Juice of ½ lime

  • Fresh cilantro and shredded cheese (optional, for topping)

Directions

  • Preheat oven to 200°C (400°F).
  • Season chicken with salt, pepper, and half the cumin, paprika, and chili powder.
  • In a large oven-safe skillet or baking dish, heat olive oil over medium heat. Sear chicken skin-side down until browned, then flip and cook briefly. Remove and set aside.
  • In the same pan, sauté onion and garlic until soft.
  • Add rice, beans, corn, diced tomatoes, broth, remaining spices, and lime juice. Stir to combine.
  • Nestle the seared chicken on top of the rice mixture.
  • Cover tightly with foil or a lid and bake for 35–40 minutes.
  • Uncover, sprinkle with cheese if using, and bake for another 5–10 minutes until cheese is melted and chicken is fully cooked.
  • Let rest for 5 minutes, garnish with cilantro, and serve warm.

Notes

  • Adjust spice levels to your taste—add jalapeños or chipotle for heat.
  • Swap black beans for pinto or kidney beans if desired.
  • Boneless thighs or breasts also work, but reduce cook time slightly.

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]]> One-Pan Ratatouille Risoni https://recipewikki.com/one-pan-ratatouille-risoni/ Thu, 30 Jan 2025 10:45:23 +0000 https://recipewikki.com/?p=6059 This dish blends the rustic charm of French ratatouille with the creamy, risotto-like texture of risoni (orzo pasta). It’s a colorful, veggie-packed one-pan wonder that’s both hearty and comforting—perfect for weeknight dinners or lazy weekend lunches. Origin One-Pan Ratatouille Risoni Ratatouille hails from Provence in southern France and traditionally features a medley of stewed vegetables […]

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]]> This dish blends the rustic charm of French ratatouille with the creamy, risotto-like texture of risoni (orzo pasta). It’s a colorful, veggie-packed one-pan wonder that’s both hearty and comforting—perfect for weeknight dinners or lazy weekend lunches.

Origin One-Pan Ratatouille Risoni

Ratatouille hails from Provence in southern France and traditionally features a medley of stewed vegetables like zucchini, eggplant, tomatoes, and bell peppers. Risoni, also known as orzo, is a small, rice-shaped pasta from Mediterranean cuisine. This fusion recipe brings them together into a simple one-pan meal that honors French and Italian roots while being totally modern and fuss-free.

What I Love About This Recipe

It’s wholesome, vibrant, and incredibly satisfying. I love how the vegetables melt into the risoni, infusing every bite with flavor. No extra pots, no complicated steps—just one pan, tons of nutrients, and serious comfort. Plus, it’s easy to adapt with whatever veggies are in your fridge.

Also Read : Japanese Tamago Egg

One-Pan Ratatouille Risoni
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One-Pan Ratatouille Risoni

Recipe by RecipeWikkiCourse: Recipes
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

340

kcal

Ingredients

  • 1 cup risoni (orzo) pasta

  • 1 small eggplant, diced

  • 1 zucchini, diced

  • 1 red bell pepper, chopped

  • 1 yellow bell pepper, chopped

  • 1 small red onion, finely chopped

  • 2 cloves garlic, minced

  • 1½ cups canned diced tomatoes (or fresh, chopped)

  • 2 cups vegetable broth (or water)

  • 2 tbsp olive oil

  • 1 tsp dried oregano

  • ½ tsp thyme

  • Salt and pepper to taste

  • Fresh basil or parsley for garnish (optional)

  • Grated parmesan or vegan cheese (optional)

Directions

  • Heat olive oil in a large, deep skillet or pan over medium heat.
  • Add onion and garlic, sauté until fragrant.
  • Stir in eggplant, zucchini, and bell peppers. Cook for 5–6 minutes until slightly softened.
  • Add the risoni and toast it gently for 1–2 minutes with the vegetables.
  • Pour in the diced tomatoes and vegetable broth. Add oregano, thyme, salt, and pepper. Stir well.
  • Bring to a gentle simmer, reduce heat, and cover. Cook for 12–15 minutes, stirring occasionally, until risoni is tender and liquid is mostly absorbed.
  • Remove from heat and let it sit covered for 5 minutes to thicken.
  • Fluff with a fork, garnish with herbs and cheese if using. Serve warm.

Notes

  • Chop vegetables evenly so they cook at the same rate.
  • Add chili flakes for a spicy kick.
  • Substitute risoni with small pasta shapes like pearl couscous or even rice if desired.
  • Great for meal prep—tastes even better the next day!

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