Dinner

One-Pot Cheesy Southwest Chicken & Rice Recipe

ByZoe Lane January 16, 2026January 16, 2026

Introduction

This One-Pot Cheesy Southwest Chicken & Rice is a flavorful, comforting meal perfect for busy weeknights. Packed with tender chicken, vibrant vegetables, and melty cheese, it combines convenience with delicious Southwest-inspired flavors.

A white bowl sits on a white marbled surface, filled with a base layer of plain white rice mixed with yellow corn kernels. On top of the rice, there is a thick layer of golden-brown cooked chicken pieces that look tender and slightly crispy. Over the chicken, there are small diced red tomatoes and purple onion pieces scattered evenly. The whole dish is topped with a drizzle of white sour cream and sprinkled with fresh green chopped herbs, adding a fresh look. 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
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

Instructions

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.
Step 2: Add the onion, bell pepper, and garlic to the pot, cooking until softened, about 3-4 minutes.
Step 3: Stir in the black beans, corn, rice, chicken broth, salsa, chili powder, cumin, salt, and pepper. Bring to a boil.
Step 4: Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
Step 5: Remove from heat and stir in the cream cheese and half of the cheddar cheese until melted and creamy.
Step 6: Top with the remaining cheddar cheese, cover, and let sit for 5 minutes to melt the cheese.
Step 7: Serve warm, garnished with fresh cilantro if desired.

Tips & Variations

For extra heat, add diced jalapeños or a pinch of cayenne pepper.
Use brown rice instead of white, but increase simmering time to 40-45 minutes and more broth as needed.
Swap chicken for turkey or keep it vegetarian by omitting the meat and adding more beans or vegetables.
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 stovetop or in the microwave, adding a splash of chicken broth or water to loosen the rice if it seems dry.

How to Serve

The image shows a white round bowl filled with layers of food on a white marbled surface. The bottom layer consists of fluffy white rice mixed with yellow corn kernels. On top of the rice, there is a thick layer of browned tofu pieces that are golden and crispy. Over the tofu, there is a melted layer of orange cheddar cheese sauce, with colored beans mixed inside. The top layer is a fresh mix of chopped red tomatoes, red onions, and green parsley sprinkled evenly for color and freshness. The overall view is colorful and vibrant, with a slight shine from the melted cheese. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of fresh?

It’s best to use fresh or fully thawed chicken for even cooking and safety. Using frozen chicken may result in uneven cooking and longer cook times.

Is this recipe suitable for meal prep?

Yes, this dish holds up well for meal prep. Portion it into containers and reheat portions throughout the week for a quick, satisfying meal.

Zoe Lane