Description
A comforting and flavorful one-pot dish combining tender chicken, creamy cheese, and classic Southwest flavors with rice, beans, and veggies. Perfect for an easy weeknight meal that’s both hearty and cheesy.
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: In a large pot, heat 1 tablespoon of oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. This step builds flavor and ensures the chicken is cooked through.
- Sauté the Vegetables: Add the diced onion, bell pepper, and minced garlic to the pot. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 3-4 minutes.
- Add Remaining Ingredients: Stir in the black beans, corn, rinsed rice, chicken broth, salsa, chili powder, cumin, salt, and pepper. Mix well to evenly distribute seasonings and ingredients. Bring the mixture to a boil.
- Simmer: Once boiling, reduce heat to low. Cover the pot and let simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed completely.
- Melt the Cream and Cheese: Remove the pot from heat. Stir in the softened cream cheese and half of the shredded cheddar cheese until melted and the dish is creamy and well combined.
- Top with Cheese: Sprinkle the remaining cheddar cheese over the top. Cover again and let sit for 5 minutes to allow the cheese to melt perfectly.
- Serve: Serve the cheesy Southwest chicken and rice warm. Optionally garnish with fresh cilantro for added freshness and color.
Notes
- Use freshly rinsed rice to remove excess starch for fluffier texture.
- Adjust the chili powder and cumin to your preferred spice level.
- Frozen corn can be used as a convenient substitute for canned corn.
- For a dairy-free version, substitute cream cheese and cheddar with vegan cheese alternatives.
- Garnish with avocado slices or sour cream for extra creaminess and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southwestern
Keywords: chicken and rice, one pot meal, cheesy chicken, southwest chicken, easy dinner, quick weeknight meal
