One-Pot Cheesy Southwest Chicken & Rice Recipe

Introduction

This one-pot cheesy Southwest chicken and rice is a flavorful and hearty meal perfect for busy weeknights. Packed with tender chicken, vibrant veggies, and creamy cheese, it combines convenience and comfort in every bite.

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 tablespoon 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. Cook until softened, about 3–4 minutes.
3. Step 3: Stir in the black beans, corn, rinsed rice, chicken broth, salsa, chili powder, cumin, salt, and pepper. Bring the mixture to a boil.
4. Step 4: Reduce heat to low, cover the pot, and let it simmer for 20 minutes or until the rice is tender and the liquid is absorbed.
5. Step 5: Remove the pot from heat. Stir in the cream cheese and half of the shredded cheddar cheese until melted and creamy.
6. Step 6: Top the dish 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

• Substitute quinoa for rice for a healthier twist.
• For extra heat, add diced jalapeños or use a spicy salsa.
• Use fresh corn when in season for added sweetness.
• To save time, dice the chicken ahead of time or use pre-cooked rotisserie chicken.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to loosen the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but note that brown rice will require a longer cooking time and more liquid. Adjust accordingly and ensure it is fully cooked before serving.

Is this recipe suitable for meal prep?

Absolutely. This dish stores well and can be portioned out for easy lunches or dinners throughout the week.

One-Pot Cheesy Southwest Chicken & Rice Recipe

Print Recipe

★★★★★

4.7 from 55 reviews

This One-Pot Cheesy Southwest Chicken & Rice is a comforting, flavorful dish combining tender chicken, hearty rice, black beans, and sweet corn cooked together with zesty spices and creamy cheese for a satisfying Mexican-American inspired meal. Perfect for busy weeknights, it blends convenience with bold southwest flavors in a single pot.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican-American

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: Heat 1 tablespoon of oil in a large pot over medium heat. Add diced chicken and cook until browned on all sides, approximately 5-7 minutes, ensuring it is mostly cooked through.
2. Sauté the vegetables: Add diced onion, bell pepper, and minced garlic to the pot with the chicken. Cook together for about 3-4 minutes, until the vegetables have softened and become fragrant.
3. Add remaining ingredients and simmer: Stir in rinsed black beans, corn, rinsed long-grain white rice, chicken broth, salsa, chili powder, cumin, salt, and pepper. Bring the mixture to a boil over medium-high heat.
4. Cook the rice: Once boiling, reduce heat to low, cover the pot tightly, and simmer the mixture for 20 minutes, or until the rice is tender and the liquid has been fully absorbed.
5. Add cheeses and melt: Remove the pot from heat. Stir in softened cream cheese and half of the shredded cheddar cheese, mixing until melted and creamy throughout the dish.
6. Top and rest: Sprinkle the remaining cheddar cheese on top, cover the pot again, and let it sit for 5 minutes off heat to allow the cheese to fully melt and meld into the dish.
7. Serve: Serve the cheesy southwest chicken and rice warm, optionally garnished with fresh cilantro for added flavor and color.

Notes

• This dish can be prepared ahead of time and stored in the refrigerator for up to 3 days.
• To freeze, allow the dish to cool completely, then transfer to an airtight container and freeze for up to 2 months.
• For a healthier variation, substitute quinoa in place of rice.
• Add jalapeños or use a spicy salsa if you prefer a hotter dish.

Keywords: one-pot chicken rice, cheesy southwest chicken, chicken and rice casserole, easy Mexican chicken dinner, one-pot meal, comfort food, weeknight dinner