One-Pot Cheesy Southwest Chicken & Rice Recipe

Introduction

This One-Pot Cheesy Southwest Chicken & Rice is a flavorful and comforting meal that combines tender chicken, creamy cheese, and vibrant southwestern spices. Easy to prepare and perfect for busy weeknights, this dish delivers a satisfying blend of textures and tastes 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, and cook 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 the mixture to a boil.
4. Step 4: Reduce heat to low, cover the pot, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
5. Step 5: Remove the pot from heat and stir in the cream cheese and half of the shredded cheddar cheese until melted and creamy.
6. Step 6: Sprinkle the remaining cheddar cheese on top, cover again, and let sit for 5 minutes to melt the cheese.
7. Step 7: Serve warm, garnished with fresh cilantro if desired.

Tips & Variations

• For extra heat, add a diced jalapeño alongside the bell pepper.
• Use brown rice instead of white rice for a nuttier flavor and added fiber—just increase the cooking time accordingly.
• Swap chicken broth for vegetable broth to make this dish vegetarian (substitute chicken with tofu or extra beans).
• Top with avocado slices or a dollop of sour cream for added creaminess.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken breasts to ensure even cooking. If using frozen, thaw completely before dicing and cooking.

Is it possible to make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as your chicken broth and salsa do not contain gluten ingredients. Always check labels to be sure.

One-Pot Cheesy Southwest Chicken & Rice Recipe

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★★★★★

4.8 from 637 reviews

• Author: Lily
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This One-Pot Cheesy Southwest Chicken & Rice is a comforting and flavorful dish combining tender chicken, creamy cheeses, and a vibrant blend of Southwest spices. Loaded with protein, vegetables, and a perfect cheesy finish, this easy stovetop meal is ideal for a satisfying weeknight dinner with minimal cleanup.

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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

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Instructions

1. Cook 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 Remaining Ingredients: Stir in the black beans, corn, rice, chicken broth, salsa, chili powder, cumin, salt, and pepper. Bring the mixture to a boil.
4. Simmer: Reduce heat to low, cover the pot, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
5. Add Cheeses: Remove from heat and stir in the cream cheese and half of the shredded cheddar cheese until melted and creamy.
6. Melt Topping Cheese: Top the mixture with the remaining cheddar cheese, cover again, and let sit for 5 minutes to allow the cheese to melt perfectly.
7. Serve: Serve warm, optionally garnished with fresh cilantro for added freshness and color.

Notes

• Use fresh or frozen corn depending on availability; if using frozen, no need to thaw before adding.
• Adjust the amount of chili powder and cumin to your preferred spice level.
• For a vegetarian version, substitute the chicken with extra beans or a meat alternative and use vegetable broth.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• For extra creaminess, add a splash of milk or cream when stirring in the cheeses.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Southwestern

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