Description
Peperoncini Garlic Bread is a cozy, flavorful twist on classic garlic bread, loaded with buttery goodness, herbs, and a tangy kick. Perfect as a quick side dish or comforting snack for busy weeknights.
Ingredients
Scale
- 1/2 cup finely diced onion
- 1 red bell pepper, diced
- 1 cup uncooked parboiled long-grain brown rice (or white rice)
- 3 tablespoons fajita seasoning
- 1/8 teaspoon cayenne pepper (optional)
- 1 cup corn kernels (frozen)
- 1 (14 oz) can low sodium black beans, drained and rinsed
- 5 cups shredded chicken
- 3 cups reduced sodium chicken broth
- 1 (4 oz) can mild green chilies
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 1/4 cups shredded Monterey Jack cheese
- Optional toppings: cilantro, green onion, salsa, avocado
Instructions
- Preheat oven to 400°F.
- In a 9×13-inch baking dish, combine onion, bell pepper, rice, fajita seasoning, and cayenne pepper.
- In a separate bowl, whisk together chicken broth, green chilies, tomato paste, and olive oil.
- Pour the broth mixture into the baking dish and stir to combine.
- Add shredded chicken, black beans, and corn. Mix well.
- Cover with foil and bake for 65–70 minutes until rice is tender and liquid is absorbed.
- Remove foil, sprinkle cheese on top, and bake uncovered for 5–10 minutes until melted and golden.
- Let rest for 5–10 minutes, then garnish and serve.
Notes
Use rotisserie chicken to save time.
Adjust spice level by adding or omitting cayenne.
Add sliced peperoncini or a splash of brine for extra tangy flavor.
Letting the dish rest helps it set and improves texture.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 85 mg