One-Pot Cheesy Southwest Chicken & Rice Recipe

Introduction

This One-Pot Cheesy Southwest Chicken & Rice is a comforting, flavorful dinner that comes together quickly with minimal cleanup. Packed with tender chicken, vibrant veggies, and melty cheese, it’s a perfect weeknight meal with a tasty southwestern twist.

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, cooking 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, and simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed.
5. Step 5: Remove from heat and stir in the cream cheese and half of the cheddar cheese until melted and creamy.
6. Step 6: Top 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

• For extra heat, add a diced jalapeño or a pinch of cayenne pepper when cooking the veggies.
• Swap chicken with diced turkey or cooked sausage for a different protein.
• Use brown rice instead of white, increasing cooking time to about 40 minutes and adding extra broth as needed.
• For a creamier texture, stir in a little sour cream or Greek yogurt before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe in advance?

Yes, this dish holds up well for next-day meals. Just cool completely before refrigerating and reheat thoroughly before serving.

Is it possible to make this gluten-free?

Absolutely. This recipe is naturally gluten-free as long as you use gluten-free chicken broth and salsa.

One-Pot Cheesy Southwest Chicken & Rice Recipe

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★★★★★

4.8 from 142 reviews

• Author: Zoe
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This One-Pot Cheesy Southwest Chicken & Rice is a flavorful and comforting meal combining tender chicken, aromatic spices, and creamy cheese, all cooked together in a single pot for easy preparation and cleanup. Packed with protein, veggies, and a perfect balance of Southwest-inspired spices, it’s a hearty dish that’s perfect for weeknight dinners.

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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

Oils

• 1 tablespoon oil for cooking (e.g., olive oil or vegetable oil)

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Instructions

1. Brown the Chicken: In a large pot, heat 1 tablespoon of oil over medium heat. Add the diced chicken and cook until browned and cooked through, approximately 5-7 minutes, stirring occasionally to ensure even cooking.
2. Sauté the Vegetables: Add the diced onion, bell pepper, and minced garlic to the pot with the chicken. Cook for about 3-4 minutes until the vegetables are softened and fragrant.
3. Add Remaining Ingredients: Stir in the rinsed black beans, corn, rinsed rice, chicken broth, salsa, chili powder, cumin, salt, and pepper. Mix well to combine all ingredients uniformly and bring the mixture to a boil.
4. Simmer the Mixture: Lower the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice is tender and the liquid is fully absorbed. Avoid lifting the lid during this time for best results.
5. Add the Cheeses: Remove the pot from the heat. Stir in the softened cream cheese and half of the shredded cheddar cheese until melted and creamy throughout the rice mixture.
6. Let Cheese Melt: Sprinkle the remaining cheddar cheese on top, cover the pot again, and let it sit for 5 minutes off the heat so the cheese can fully melt.
7. Serve: Serve warm with an optional garnish of fresh cilantro for added color and flavor.

Notes

• You can substitute chicken thighs for chicken breasts for a juicier texture.
• If you prefer a spicier dish, add a diced jalapeño or increase the chili powder to 1.5 tsp.
• Use low-sodium chicken broth to control sodium levels.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
• For a dairy-free version, omit the cream cheese and cheddar or substitute with non-dairy cheese alternatives.

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

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