One-Pot Cheesy Southwest Chicken & Rice Recipe
Introduction
This One-Pot Cheesy Southwest Chicken & Rice is a flavorful and comforting meal that comes together quickly with minimal cleanup. Packed with bold spices, tender chicken, and melty cheese, it’s perfect for busy weeknights or casual dinners.
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 garlic over medium heat until softened, about 3-4 minutes.
- Step 2: Add the diced chicken to the pot and cook until no longer pink, about 5-7 minutes, stirring occasionally.
- Step 3: Stir in rinsed rice, chicken broth, salsa, black beans, corn, chili powder, cumin, salt, and pepper. Mix well to combine.
- Step 4: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes or until the rice is tender and has absorbed most of the liquid.
- Step 5: Remove from heat and stir in the cream cheese and shredded cheddar cheese until melted and smooth. Serve warm.
Tips & Variations
- For extra heat, add diced jalapeños or a splash of hot sauce during cooking.
- Swap cheddar for pepper jack cheese for a spicier twist.
- Use brown rice instead of white; increase simmer time accordingly and add extra broth if needed.
- Add chopped bell peppers along with the onion for added color and crunch.
- For a vegetarian version, omit chicken and add extra beans or vegetables like zucchini.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of broth or water to maintain creaminess.
How to Serve
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 for even cooking and food safety. If using frozen chicken, thaw completely before starting the recipe.
Can this dish be made in advance?
Yes, you can prepare it ahead and reheat before serving. Keep in mind that the rice may absorb extra liquid and thicken, so add a bit of broth or water when reheating if needed.
PrintOne-Pot Cheesy Southwest Chicken & Rice Recipe
This One-Pot Cheesy Southwest Chicken & Rice is a hearty and flavorful meal combining tender chicken, creamy cheeses, and classic southwestern spices. Perfectly cooked rice absorbs the zesty salsa and spices, while black beans and corn add texture and nutrition, making it an all-in-one comfort food that’s easy to prepare and clean up.
- 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
Protein and Dairy
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup corn, frozen or canned
Pantry Staples
- 1 cup long-grain white rice, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups chicken broth
- 1 cup salsa
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Sauté aromatics: In a large pot, heat some oil over medium heat and sauté the diced onion and minced garlic until softened and fragrant, about 3-5 minutes. This builds the flavor base for the dish.
- Cook chicken: Add the diced chicken breasts to the pot and cook, stirring frequently, until the chicken is no longer pink inside, roughly 5-7 minutes. This ensures the chicken is safely cooked through.
- Add rice and liquids: Stir in the rinsed long-grain white rice, chicken broth, and salsa along with the black beans and corn. Then sprinkle in the chili powder, cumin, salt, and pepper. Mix everything together to combine the flavors.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for about 20 minutes, or until the rice is fully cooked and has absorbed the liquids.
- Add cheeses: Remove the pot from heat and immediately stir in the softened cream cheese and shredded cheddar cheese until melted and the mixture is creamy and evenly combined. Serve warm.
Notes
- Rinsing the rice prevents it from becoming sticky and helps with even cooking.
- You can substitute chicken breasts with thighs for juicier meat, adjusting cooking time slightly.
- Use low-sodium chicken broth for a healthier option and control salt levels.
- For extra heat, add chopped jalapeños or a dash of cayenne pepper.
- Leftovers store well in the fridge for up to 3 days and reheat nicely with a splash of broth to maintain moisture.
Keywords: one pot chicken rice, cheesy chicken rice, southwest chicken recipe, easy weeknight dinner, creamy chicken and rice
