Dinner

One-Pot Cheesy Southwest Chicken & Rice Recipe

BySarah Summers January 14, 2026January 14, 2026

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.

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. Cook until the vegetables are 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 has been absorbed.
Step 5: Remove the pot from heat. Stir in the cream cheese and half of the shredded cheddar cheese until melted and creamy.
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.
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

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 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.

Sarah Summers