One-Pot Cheesy Southwest Chicken & Rice Recipe

Introduction

This One-Pot Cheesy Southwest Chicken & Rice is a flavorful and comforting meal perfect for busy weeknights. Packed with tender chicken, vibrant vegetables, and melty cheese, it comes together quickly with minimal cleanup.

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

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, cooking until 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 to a boil.
4. Step 4: Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
5. Step 5: Remove from heat and stir in the cream cheese and half of the cheddar cheese until melted and creamy.
6. Step 6: Top with the remaining cheddar cheese, cover, and let sit for 5 minutes to melt the cheese.
7. Step 7: Serve warm, garnished with fresh cilantro if desired.

Tips & Variations

• For extra heat, add a diced jalapeño or a pinch of cayenne pepper when cooking the vegetables.
• Substitute cooked quinoa or brown rice for a healthier twist; adjust cooking time accordingly.
• Use shredded rotisserie chicken to cut down cooking time.
• Add a squeeze of fresh lime juice before serving to brighten the flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or water if the mixture has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free chicken broth and salsa.

Can I freeze leftovers?

You can freeze leftovers in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating.

One-Pot Cheesy Southwest Chicken & Rice Recipe

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★★★★★

4.4 from 111 reviews

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

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Description

This One-Pot Cheesy Southwest Chicken & Rice is a flavorful, comforting dish perfect for an easy weeknight dinner. Featuring tender diced chicken, fragrant spices, black beans, corn, and creamy cheese, this recipe comes together in one pot for minimal cleanup. The combination of melted cream cheese and shredded cheddar creates a rich, cheesy texture that perfectly complements the zesty salsa and southwestern seasonings.

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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. This step builds flavor by searing the chicken pieces.
2. Sauté the Vegetables: Add the diced onion, bell pepper, and minced garlic to the pot. Cook until softened and fragrant, about 3-4 minutes, stirring occasionally to prevent burning.
3. Add Remaining Ingredients: Stir in the black beans, corn, rinsed rice, chicken broth, salsa, chili powder, cumin, salt, and pepper. Mix everything thoroughly and bring the mixture to a boil.
4. Simmer the Dish: Reduce heat to low, cover the pot, and simmer gently for 20 minutes, or until the rice is tender and the liquid has been fully absorbed.
5. Incorporate Cheeses: Remove the pot from heat. Stir in the softened cream cheese and half of the shredded cheddar cheese until the mixture is creamy and the cheese melts evenly throughout.
6. Melt Topping Cheese: Sprinkle the remaining cheddar cheese on top of the dish, cover again, and let it sit off the heat for 5 minutes, allowing the cheese to melt perfectly.
7. Serve: Serve the cheesy southwest chicken and rice warm, optionally garnished with fresh cilantro for added color and flavor.

Notes

• Use fresh cilantro as a garnish to add a burst of fresh flavor.
• If you prefer a spicier dish, add chopped jalapeños with the vegetables or increase the chili powder.
• For a lower-fat option, substitute reduced-fat cheddar and cream cheese.
• Ensure the rice is rinsed prior to cooking to remove excess starch and achieve fluffier grains.
• This dish can be made ahead and reheated; just add a splash of chicken broth or water to loosen the rice when reheating.

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

Keywords: one-pot meal, cheesy chicken and rice, Southwest chicken recipe, easy dinner, comfort food, chicken and rice skillet