Dinner

One-Pot Cheesy Southwest Chicken & Rice Recipe

ByElla Hart February 20, 2026February 20, 2026

Introduction

This One-Pot Cheesy Southwest Chicken & Rice is a flavorful, easy-to-make dish perfect for busy weeknights. Combining tender chicken, creamy cheese, and classic Southwest spices, it delivers comfort and zest in every bite.

A white bowl filled with cooked white rice as the bottom layer, topped with bite-sized pieces of grilled chicken that have a light brown, seared texture. Mixed on top are colorful diced vegetables including red bell peppers, yellow corn, and small bits of purple onion. Generous melted cheddar and white cheese is spread unevenly over the chicken and vegetables, creating a gooey, creamy texture with strings of cheese visible. Fresh chopped green herbs are sprinkled evenly on the top, adding a touch of brightness. The bowl is placed on a white marbled surface with soft natural light coming from the side. 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
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

Instructions

Step 1: In a large pot, sauté the diced onion and minced garlic until softened.
Step 2: Add the diced chicken to the pot and cook until no longer pink.
Step 3: Stir in the rinsed rice, chicken broth, salsa, black beans, corn, chili powder, cumin, salt, and pepper.
Step 4: Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, or until the rice is cooked through.
Step 5: Stir in the softened cream cheese and shredded cheddar cheese until melted and well combined. Serve warm.

Tips & Variations

For extra heat, add chopped jalapeños or a pinch of cayenne pepper.
Use brown rice instead of white rice, but increase the simmering time to about 40 minutes.
Swap cheddar cheese with Monterey Jack or pepper jack for a different flavor profile.
To make it vegetarian, omit the chicken and use vegetable broth instead of chicken broth.

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 to keep it creamy.

How to Serve

A close-up view of a white bowl filled with three main layers: the bottom layer is fluffy, white rice; the middle layer consists of grilled chicken pieces with a golden-brown color mixed with black beans and small colorful diced vegetables including red bell peppers, yellow corn, and red onions; the top layer is melted yellow and white cheese drizzled with a creamy white sauce and sprinkled with finely chopped green herbs giving it a fresh look, all resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even cooking and food safety.

Do I need to rinse the rice before cooking?

Yes, rinsing the rice removes excess starch and helps prevent it from becoming too sticky during cooking.