Dinner

One-Pot Cheesy Southwest Chicken & Rice Recipe

BySarah Summers January 15, 2026January 15, 2026

Introduction

This one-pot cheesy southwest chicken and rice recipe is a comforting and flavorful meal that’s easy to prepare. Packed with tender chicken, vibrant vegetables, and melty cheese, it’s perfect for busy weeknights when you want something satisfying without the fuss.

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
1 tablespoon oil for cooking

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 the mixture to a boil.
Step 4: Reduce heat to low, cover the pot, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
Step 5: Remove the pot 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 completely.
Step 7: Serve warm, optionally garnished with fresh cilantro for added flavor and color.

Tips & Variations

For extra heat, add a diced jalapeño along with the bell pepper and garlic.
Substitute chicken thighs for a juicier, richer flavor.
Use brown rice instead of white rice, but increase the simmering time to about 40 minutes.
Top with sliced avocado or a dollop of sour cream to enhance creaminess.
Make it vegetarian by replacing chicken with extra beans or diced tofu.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of chicken broth or water to keep the rice moist.

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 another type of cheese?

Yes, pepper jack or Monterey Jack cheese work well for a slightly different flavor. Feel free to use whatever melted cheese you prefer.

Is it possible to make this recipe in a slow cooker?

Yes, combine all ingredients except the cheeses in a slow cooker and cook on low for 3-4 hours. Stir in the cheeses at the end to melt before serving.

Sarah Summers