One-Pot Cheesy Southwest Chicken & Rice Recipe

Introduction

This One-Pot Cheesy Southwest Chicken & Rice is a comforting and flavorful dish that combines tender chicken, creamy cheeses, and hearty vegetables in a single pot. It’s perfect for busy weeknights when you want something delicious without the hassle of multiple pans.

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)
• Fresh cilantro for garnish (optional)

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

Tips & Variations

• For extra heat, add chopped jalapeños or a dash of hot sauce.
• Substitute chicken thighs for a juicier, more flavorful protein.
• Use brown rice, but increase simmering time and liquid accordingly.
• Top with sour cream or avocado slices for added creaminess.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if the dish seems dry to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken in this recipe?

Yes, if using pre-cooked chicken, add it during the last 5 minutes of cooking to warm through, and adjust simmering time as the rice needs to fully cook in the broth.

Can I make this recipe dairy-free?

To make it dairy-free, omit the cream cheese and cheddar, or substitute with dairy-free cheese alternatives. You may also add extra salsa or avocado for creaminess.

One-Pot Cheesy Southwest Chicken & Rice Recipe

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★★★★★

4.8 from 91 reviews

This One-Pot Cheesy Southwest Chicken & Rice is a creamy, flavorful dish that combines tender chicken, seasoned rice, black beans, corn, and melting cheddar cheese. Easy to prepare and perfect for a comforting weeknight meal, it infuses southwestern spices with a smooth cheesy finish for a delicious, satisfying bite in every spoonful.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Southwestern
• Diet: Gluten Free

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

Instructions

1. 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.
2. Sauté vegetables: Add the diced onion, bell pepper, and minced garlic to the pot. Cook, stirring occasionally, until softened, approximately 3-4 minutes.
3. Add remaining ingredients and bring to boil: Stir in the black beans, corn, rinsed rice, chicken broth, salsa, chili powder, cumin, salt, and pepper. Increase heat to bring the mixture to a boil.
4. Simmer the rice: Reduce heat to low, cover the pot, and let simmer for 20 minutes or until the rice is tender and the liquid has been absorbed.
5. Incorporate cheeses: Remove the pot from heat. Stir in the softened cream cheese and half of the shredded cheddar cheese until everything is melted and creamy.
6. Let cheese melt and rest: Top the dish with the remaining cheddar cheese, cover, and let it sit for 5 minutes to allow the cheese to melt thoroughly.
7. Serve: Serve the cheesy southwest chicken and rice warm. Optionally garnish with fresh cilantro for added flavor and color.

Notes

• Use low-sodium chicken broth to control salt levels.
• If fresh corn is available, it can be used in place of frozen or canned for added sweetness.
• For spicier flavor, add a diced jalapeño with the vegetables.
• You can substitute cheddar cheese with pepper jack for a bit of heat.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.

Keywords: One-Pot, Cheesy, Southwest, Chicken, Rice, Creamy, Easy Dinner, Gluten Free