One-Pot Cheesy Southwest Chicken & Rice Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
