One-Pot Cheesy Southwest Chicken & Rice Recipe
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.
- 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
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
- 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.
- Sauté vegetables: Add the diced onion, bell pepper, and minced garlic to the pot. Cook, stirring occasionally, until softened, approximately 3-4 minutes.
- 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.
- 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.
- 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.
- 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.
- 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
