One-Pot Cheesy Southwest Chicken & Rice Recipe

Introduction

This One-Pot Cheesy Southwest Chicken & Rice is a flavorful and comforting meal that’s easy to prepare and perfect for busy weeknights. Packed with tender chicken, vibrant vegetables, and creamy cheeses, it combines classic Southwest flavors in a single pot.

Ingredients

• 1 lb boneless, skinless chicken breasts, diced
• 1 cup long-grain white rice, rinsed
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese, softened
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn, frozen or canned
• 2 cups chicken broth
• 1 cup salsa
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• 1 tbsp oil for cooking

Instructions

1. Step 1: In a large pot, heat 1 tablespoon of oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes.
2. Step 2: Add the onion, bell pepper, and garlic to the pot, cooking until softened, about 3-4 minutes.
3. Step 3: Stir in the black beans, corn, rice, chicken broth, salsa, chili powder, cumin, salt, and pepper. Bring to a boil.
4. Step 4: Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
5. Step 5: Remove from heat and stir in the cream cheese and half of the cheddar cheese until melted and creamy.
6. Step 6: Top with the remaining cheddar cheese, cover, and let sit for 5 minutes to melt the cheese.
7. Step 7: Serve warm, garnished with fresh cilantro if desired.

Tips & Variations

• Swap chicken breasts for thighs for juicier meat and richer flavor.
• Use Mexican blend cheese instead of cheddar for a different taste profile.
• Add a diced jalapeño for extra heat if you enjoy spicier dishes.
• For a vegetarian version, omit chicken and increase black beans and corn.
• Rinse the rice thoroughly to prevent it from becoming too sticky.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of broth to keep it creamy and moist. This dish can also be frozen for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this recipe?

Long-grain white rice works best because it cooks evenly in the one-pot method. Using brown rice will require a longer cooking time and more liquid, so adjustments would be needed.

What can I substitute for cream cheese?

You can substitute cream cheese with sour cream or Greek yogurt stirred in at the end for a slightly tangier and lighter texture.

One-Pot Cheesy Southwest Chicken & Rice Recipe

Print Recipe

★★★★★

4.9 from 74 reviews

This One-Pot Cheesy Southwest Chicken & Rice is a comforting and flavorful dish featuring tender chicken, seasoned rice, black beans, and veggies all cooked together and finished with creamy cheeses for a deliciously cheesy twist. It’s perfect for an easy weeknight dinner with bold southwestern flavors.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Southwestern

Ingredients

Scale 1x2x3x

Protein

• 1 lb boneless, skinless chicken breasts, diced

Grains

• 1 cup long-grain white rice, rinsed

Dairy

• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese, softened

Vegetables

• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn, frozen or canned

Liquids

• 2 cups chicken broth
• 1 cup salsa

Spices

• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

Instructions

1. Brown the chicken: In a large pot, heat 1 tablespoon of oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes.
2. Sauté vegetables: Add the onion, bell pepper, and garlic to the pot, cooking until softened, about 3-4 minutes.
3. Add beans, corn, and spices: Stir in the black beans, corn, rice, chicken broth, salsa, chili powder, cumin, salt, and pepper. Bring to a boil.
4. Simmer the rice: Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
5. Melt in the cheeses: Remove from heat and stir in the cream cheese and half of the cheddar cheese until melted and creamy.
6. Top with cheese: Top with the remaining cheddar cheese, cover, and let sit for 5 minutes to melt the cheese.
7. Serve: Serve warm, garnished with fresh cilantro if desired.

Notes

• For extra heat, add a chopped jalapeño with the bell pepper and onion.
• You can substitute chicken thighs for breasts if you prefer darker meat.
• Using fresh corn instead of frozen or canned adds more texture and sweetness.
• Rinsing the rice helps prevent it from becoming sticky during cooking.
• This dish can be easily doubled for meal prepping or feeding a crowd.
• Leftovers reheat well in the microwave or on the stovetop with a splash of broth.

Keywords: one-pot dinner, cheesy chicken and rice, southwest chicken recipe, easy weeknight meal, chicken and rice skillet