In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add the chopped yellow onion. Sauté for about 2-3 minutes until the onion becomes translucent. Add the chopped red bell pepper and continue to sauté for another 3-4 minutes until the peppers soften.
Push the veggies to the side of the skillet and add the chicken chunks. Sprinkle with dried oregano, chipotle chili powder, salt, and black pepper. Cook the chicken for about 5-7 minutes, stirring occasionally, until it is browned and cooked through.
Once the chicken is fully cooked, stir in the broken spaghetti or angel hair pasta, long grain rice, and chunky red salsa. Mix everything well, ensuring the pasta and rice are coated in the salsa and combined with the chicken and veggies.
Add the drained black beans to the skillet. Pour in 3 cups of water or low-sodium chicken broth (for extra flavor). Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 15-20 minutes, or until the rice and pasta are cooked and have absorbed most of the liquid.
Once the rice and pasta are tender, sprinkle the shredded Swiss cheese and pepper jack or spicy cheddar on top. Cover the skillet again and let it sit for about 5 minutes, allowing the cheese to melt and become gooey.
Remove the skillet from heat and garnish your One Skillet Cheesy Salsa Chicken Rice Bake with freshly chopped cilantro, scallions, and slices of avocado. Serve with plenty of fresh lime wedges for squeezing on top for that extra burst of flavor!
