Cuban Chicken Rice Bake
Preheat oven to 425 degrees. In a large skillet on medium high heat, add 1-2 T. of oil. Add in the onions and sauté for about 5 minutes. Add in the chicken and cook for 5 minutes. Sprinkle the seasonings over the chicken. Flip and cook for another 5 minutes. Push the chicken and onions to the side, add in the rice and noodles, brown for 1-2 minutes. Stir in the tomato paste and drained pepperoncini and 2 cups of water. Bring to a boil, then add a lid and reduce heat to low for 15 minutes, until most of the water is boiled out. Remove from heat, add in the drained beans, lime zest, lime juice, and cilantro. Sprinkle on the cheese and place in the oven until the cheese is melted. Serve with sliced avocado.