One-Pot Cheesy Southwest Chicken & Rice Recipe

Introduction

This One-Pot Cheesy Southwest Chicken & Rice is a comforting and flavorful meal that comes together quickly and with minimal cleanup. Packed with tender chicken, creamy cheeses, and vibrant veggies, it’s perfect for busy weeknights or casual dinners.

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. Cook until the vegetables are 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 the pot, and simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed.
5. Step 5: Remove the pot from heat. Stir in the cream cheese and half of the shredded cheddar cheese until melted and creamy.
6. Step 6: Sprinkle the remaining cheddar cheese on top, cover the pot again, and let it sit for 5 minutes to allow the cheese to melt.
7. Step 7: Serve warm, garnished with fresh cilantro if desired.

Tips & Variations

• Use cooked rotisserie chicken instead of raw chicken to speed up cooking time.
• Add a diced jalapeño with the vegetables for extra heat.
• Swap cheddar cheese for Monterey Jack or pepper jack for a different flavor.
• For a vegetarian version, omit the chicken and increase the black beans or add extra veggies.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but keep in mind that brown rice requires a longer cooking time and more liquid. Adjust simmering time accordingly and add extra broth if needed.

Is this dish freezer-friendly?

It can be frozen, but the texture of the rice might change slightly. Cool completely before freezing in an airtight container and reheat thoroughly after thawing.

One-Pot Cheesy Southwest Chicken & Rice Recipe

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★★★★★

4.8 from 123 reviews

• Author: Sarah
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

A flavorful and comforting one-pot meal combining tender chicken, seasoned rice, black beans, corn, and melty cheeses with a zesty southwest twist. This easy-to-make dish is perfect for a hearty weeknight dinner packed with vibrant flavors and minimal cleanup.

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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

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Instructions

1. Cook 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, ensuring it is cooked through and develops a nice color.
2. Sauté vegetables: Add the diced onion, bell pepper, and minced garlic to the pot with the chicken. Cook for 3-4 minutes until the vegetables soften and become fragrant.
3. Add remaining ingredients: Stir in the black beans, corn, rinsed rice, chicken broth, salsa, chili powder, cumin, salt, and pepper. Mix everything well and bring the mixture to a boil over medium-high heat.
4. Simmer the rice: Reduce the heat to low and cover the pot. Let it simmer gently for 20 minutes, or until the rice is tender and all the liquid is absorbed.
5. Incorporate cheeses: Remove the pot from heat. Stir in the softened cream cheese and half of the shredded cheddar cheese until melted and creamy.
6. Melt remaining cheese: Top the dish with the remaining cheddar cheese. Cover the pot again and let it sit for 5 minutes off the heat to allow the cheese to melt fully.
7. Serve: Serve the cheesy southwest chicken and rice warm, optionally garnished with fresh cilantro for added freshness and color.

Notes

• For extra spice, add a pinch of cayenne pepper or diced jalapeños when sautéing the vegetables.
• You can substitute chicken thighs for breasts if you prefer darker meat.
• Use low-sodium chicken broth to control salt levels.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
• Feel free to add diced tomatoes or avocado as a topping for added flavor and texture.

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

Keywords: one pot, cheesy chicken, southwest, chicken and rice, easy dinner, comfort food