Dinner

One-Pot Cheesy Southwest Chicken & Rice Recipe

Name: One-Pot Cheesy Southwest Chicken & Rice Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Southwestern American
Ingredients: 1 lb boneless, skinless chicken breasts, diced; 1 cup shredded cheddar cheese; 1/2 cup cream cheese, softened; 1 medium onion, diced; 2 cloves garlic, minced; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn, frozen or canned; 1 cup long-grain white rice, rinsed; 2 cups chicken broth; 1 cup salsa; 1 tsp chili powder; 1 tsp cumin; Salt and pepper to taste

ByLily Cross February 20, 2026February 20, 2026

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Introduction

This One-Pot Cheesy Southwest Chicken & Rice is a comforting and flavorful meal that’s perfect for busy weeknights. Packed with tender chicken, creamy cheeses, and vibrant southwest spices, it all cooks together for easy cleanup and maximum taste.

A close-up of a white bowl filled with a layered dish starting at the bottom with white rice, topped with grilled chicken pieces that are slightly browned with grill marks. Scattered around the chicken are bright yellow corn kernels, small red diced tomatoes, and bits of red onion. The dish is covered with melted orange-yellow cheddar cheese and drizzled with a creamy white sauce. Fresh green chopped herbs are sprinkled on top for color and freshness. The bowl sits on a white marbled surface near a softly blurred window background. photo taken with an iphone --ar 4:5 --v 7

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
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

Instructions

Step 1: In a large pot, sauté the onion and garlic until softened.
Step 2: Add the diced chicken and cook until no longer pink.
Step 3: Stir in the rice, chicken broth, salsa, black beans, corn, chili powder, cumin, salt, and pepper.
Step 4: Bring to a boil, then reduce heat and simmer for 20 minutes, or until the rice is cooked through.
Step 5: Stir in the cream cheese and shredded cheddar until melted and combined before serving.

Tips & Variations

For added heat, include a chopped jalapeño or use spicy salsa.
Swap cheddar for Monterey Jack or pepper jack cheese for a different cheesy flavor.
Use chicken thighs instead of breasts for a juicier result.
Garnish with fresh cilantro and a squeeze of lime for extra brightness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or water to restore creaminess as needed.

How to Serve

The dish is served in a white bowl showing three layers clearly. The bottom layer is fluffy white rice with a soft, grainy texture filling the bowl. Over the rice, there is a layer of small grilled chicken pieces, lightly browned with grill marks, mixed with vibrant diced red bell peppers and yellow corn kernels, giving a colorful appearance. The top layer is melted yellow and white cheese drizzled over the chicken and vegetables, with finely chopped green herbs sprinkled all over for a fresh finish. The bowl is placed on a white marbled texture surface, with soft natural light coming from the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Brown rice can be used, but it requires a longer cooking time. Increase the simmering time by about 30 minutes and add more liquid if needed.

Is this recipe freezer-friendly?

Yes, you can freeze the cooked dish in portions. Thaw overnight in the refrigerator and reheat thoroughly before serving. Note that the texture of the cream cheese may change slightly after freezing.