Dinner

One-Pot Cheesy Southwest Chicken & Rice Recipe

ByZoe Lane February 20, 2026February 20, 2026

Introduction

This one-pot cheesy Southwest chicken and rice dish is a comforting and flavorful meal that’s perfect for busy weeknights. Packed with spices, beans, and a creamy cheese blend, it brings a delicious Tex-Mex twist in a simple, easy-to-make recipe.

A white bowl filled with a base layer of cooked white rice, topped with a mix of grilled chicken pieces that are browned and seasoned, along with small diced red and orange bell peppers, yellow corn kernels, and finely chopped red onions. This is covered by a melted layer of yellow and white cheddar cheese, drizzled with a creamy white sauce, and sprinkled with fresh chopped green herbs. The bowl is set on a white marbled surface near a window with soft natural light. 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
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, sauté the diced onion and minced garlic until softened.
Step 2: Add the diced chicken to the pot and cook until it is no longer pink throughout.
Step 3: Stir in the rinsed rice, chicken broth, salsa, black beans, corn, chili powder, cumin, salt, and pepper.
Step 4: Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20 minutes or until the rice is fully cooked.
Step 5: Remove from heat and stir in the softened cream cheese and shredded cheddar cheese until melted and creamy.

Tips & Variations

For extra flavor, add a diced bell pepper along with the onion and garlic in step 1.
Substitute the chicken breasts with thighs for a juicier texture.
Use pepper jack cheese instead of cheddar for a spicier kick.
For a vegetarian version, omit the chicken and use vegetable broth, adding extra beans or vegetables.

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 if needed to restore creaminess.

How to Serve

A white bowl filled with a layered rice dish starting with a base of fluffy white rice, topped with grilled chicken pieces that are light brown with grill marks, mixed with bright yellow corn kernels and diced red bell peppers. This is covered by melted yellow and white cheese, with a drizzle of creamy white sauce throughout, and garnished with finely chopped green herbs scattered all over. The bowl sits on a white marbled surface near a window, showing natural light on the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Brown rice can be used but will require a longer cooking time and more liquid. Adjust cooking time accordingly, and check the rice for doneness before adding the cheese.

Is it possible to freeze this dish?

Yes, you can freeze leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating and stirring well to recombine the cheese.