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.
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
- 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.
- 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.
- 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.
- 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.
- Incorporate cheeses: Remove the pot from heat. Stir in the softened cream cheese and half of the shredded cheddar cheese until melted and creamy.
- 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.
- 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
