One-Pot Cheesy Southwest Chicken & Rice Recipe

Introduction

This One-Pot Cheesy Southwest Chicken & Rice is a creamy, comforting meal packed with bold flavors. It combines tender chicken, vibrant vegetables, and melty cheese in a single pot for easy cleanup. Perfect for busy weeknights when you want something hearty and delicious.

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

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 with the garlic.
• Use brown rice instead of white rice, but increase simmering time to about 40 minutes and add more broth if needed.
• Swap cheddar for a Mexican cheese blend or pepper jack for different flavor profiles.
• Chicken thighs can be used instead of breasts for a juicier result.
• To make it vegetarian, omit the chicken and use vegetable 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 broth or water if needed to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh salsa or homemade salsa for this recipe?

Yes, fresh or homemade salsa works well and can add a brighter flavor. Adjust the seasoning as needed depending on the salsa’s spice level.

Is it necessary to rinse the rice before cooking?

Rinsing the rice helps remove excess starch, preventing it from becoming too sticky and resulting in fluffier rice. It’s recommended but optional.

One-Pot Cheesy Southwest Chicken & Rice Recipe

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★★★★★

4.5 from 67 reviews

This One-Pot Cheesy Southwest Chicken & Rice is a creamy, flavorful dish combining tender chicken, sautéed vegetables, and tender rice all cooked together in a single pot. Enhanced with southwest seasonings, black beans, corn, and a rich blend of cream cheese and cheddar, it’s a comforting meal perfect for busy weeknights or casual dinners.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Southwestern American

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

Other

• 1 tablespoon oil for cooking

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, stirring occasionally to ensure even cooking.
2. Sauté the vegetables: Add the diced onion, bell pepper, and minced garlic to the pot with the chicken. Cook for 3-4 minutes or until the vegetables soften and become fragrant.
3. 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.
4. Simmer: Reduce the heat to low, cover the pot, and simmer for 20 minutes or until the rice is tender and the liquid has been absorbed completely.
5. Incorporate the cheeses: Remove the pot from the heat and stir in the softened cream cheese along with half of the shredded cheddar cheese until melted and creamy.
6. Melt the cheese topping: Sprinkle the remaining cheddar cheese on top, cover the pot again, and let it sit for 5 minutes off heat to allow the cheese to melt thoroughly.
7. Serve: Serve the cheesy southwest chicken and rice warm, optionally garnished with fresh cilantro for an added burst of flavor and color.

Notes

• Rinsing the rice removes excess starch and helps achieve a fluffier texture.
• Use fresh or frozen corn depending on availability; canned works fine but drain well to avoid excess liquid.
• If you prefer a spicier dish, add a pinch of cayenne pepper or use a spicy salsa.
• Make sure the cream cheese is softened for easier melting and a smoother texture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently with a splash of broth to maintain creaminess.

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