Description

This One-Pot Cheesy Southwest Chicken & Rice is a flavorful, comforting dish perfect for busy weeknights. Tender chicken, seasoned with chili powder and cumin, is cooked with rice, black beans, corn, and sautéed vegetables, then combined with creamy cheddar and cream cheese for a rich, cheesy finish. This all-in-one meal offers a delightful combination of Southwest flavors with minimal cleanup.

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

Brown 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, stirring occasionally to ensure even cooking.
Sauté Vegetables: Add the diced onion, bell pepper, and minced garlic to the pot. Cook for 3-4 minutes until the vegetables are softened and fragrant.
Add Remaining Ingredients: Stir in the black beans, corn, rinsed rice, chicken broth, salsa, chili powder, cumin, salt, and pepper. Bring the mixture to a boil over medium-high heat.
Simmer the Rice and Chicken: Once boiling, reduce heat to low and cover the pot. Let it simmer for 20 minutes, or until the rice is tender and the liquid is fully absorbed.
Add Creamy Cheeses: Remove the pot from heat. Stir in the softened cream cheese and half of the shredded cheddar cheese until melted and creamy throughout the dish.
Melt Remaining Cheese: Sprinkle the remaining cheddar cheese on top. Cover the pot again and let it sit for 5 minutes so the cheese can melt completely.
Serve and Garnish: Serve the cheesy southwest chicken and rice warm. Optionally, garnish with fresh cilantro for added freshness and color.

Notes

Use fresh or frozen corn depending on availability; if using frozen, thaw before adding.
For extra heat, add a diced jalapeño with the vegetables or more chili powder to taste.
Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop or microwave.
To make this dish gluten-free, ensure salsa and broth are certified gluten-free.
Fresh cilantro garnish is optional but adds a nice vibrant flavor and color.

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

Keywords: One-Pot, Cheesy, Southwest, Chicken, Rice, Easy Dinner, Comfort Food