Description

This One-Pot Cheesy Southwest Chicken & Rice is a hearty and flavorful meal combining tender chicken, seasoned rice, black beans, corn, and a melty cheese blend. Easy to prepare in a single pot, this comforting dish features classic southwest spices and creamy cheddar and cream cheese for a rich finish. Perfect for weeknight dinners, it delivers warmth and zest in every bite.

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

Cook 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, about 5-7 minutes.
Sauté vegetables: Add the diced onion, bell pepper, and minced garlic to the pot with the chicken. Cook until the vegetables are softened and fragrant, about 3-4 minutes, stirring occasionally.
Add remaining ingredients: Stir in the drained black beans, corn, rinsed rice, chicken broth, salsa, chili powder, cumin, salt, and pepper. Mix well to combine all ingredients.
Simmer: Bring the mixture to a boil. Then reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes, or until the rice is tender and the liquid has been absorbed.
Incorporate cheeses: Remove the pot from heat. Stir in the softened cream cheese and half of the shredded cheddar cheese until melted and creamy, fully blending into the rice mixture.
Melt topping cheese: Sprinkle the remaining cheddar cheese over the top of the dish. Cover the pot again and let it sit for 5 minutes off the heat to allow the cheese to melt perfectly.
Serve: Serve the cheesy southwest chicken and rice warm, optionally garnished with fresh cilantro for an added pop of flavor and color.

Notes

Use fresh or frozen corn based on availability. If using frozen, no need to thaw before adding.
For added spice, include diced jalapeños or a pinch of cayenne pepper in step 3.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop or in the microwave, adding a splash of broth if needed.
Gluten-free if using gluten-free chicken broth and salsa brands.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Southwest American

Keywords: cheesy chicken and rice, one pot dinner, southwest chicken, easy chicken recipes, quick weeknight meals, creamy chicken rice