One-Pot Cheesy Southwest Chicken & Rice Recipe

Introduction

This One-Pot Cheesy Southwest Chicken & Rice is a comforting, flavorful meal that’s perfect for busy weeknights. With tender chicken, creamy cheeses, and southwestern spices, it’s a crowd-pleaser that comes together quickly in a single pot.

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

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

Tips & Variations

• For extra heat, add a diced jalapeño or a pinch of cayenne pepper along with the spices.
• Use Mexican blend cheese instead of cheddar for a different flavor profile.
• Swap chicken for turkey or skip the meat for a vegetarian version, increasing the beans and corn accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of broth or water to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice will require a longer cooking time and more liquid. Adjust accordingly and cook until tender.

Is it possible to prepare this recipe in a slow cooker?

Yes, you can combine all ingredients except the cheese in a slow cooker and cook on low for 4-6 hours. Add the cheeses near the end and stir until melted.

One-Pot Cheesy Southwest Chicken & Rice Recipe

Print Recipe

★★★★★

4.8 from 51 reviews

This One-Pot Cheesy Southwest Chicken & Rice is a hearty, flavorful meal combining tender chicken, creamy cheese, and vibrant southwest spices. Easy to prepare in a single pot, it’s perfect for busy weeknights and brings comfort with a spicy twist.

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

Ingredients

Scale 1x2x3x

Protein & Dairy

• 1 lb boneless, skinless chicken breasts, diced
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese, softened

Vegetables & Beans

• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn, frozen or canned

Grains & Liquids

• 1 cup long-grain white rice, rinsed
• 2 cups chicken broth
• 1 cup salsa

Spices & Seasonings

• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

Instructions

1. Sauté Aromatics: In a large pot, heat a little oil over medium heat and sauté the diced onion and minced garlic until softened and fragrant, about 3-4 minutes.
2. Cook Chicken: Add the diced chicken breasts to the pot and cook, stirring frequently, until the chicken is no longer pink and cooked through, approximately 5-7 minutes.
3. Add Rice and Mix Ingredients: Stir in the rinsed long-grain white rice, chicken broth, salsa, black beans, corn, chili powder, cumin, salt, and pepper. Mix everything thoroughly to combine.
4. Simmer: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the rice is tender and has absorbed most of the liquid.
5. Melt Cheeses: Remove the pot from heat. Stir in the softened cream cheese and shredded cheddar cheese until completely melted and the mixture is creamy and well combined.

Notes

• Make sure to rinse the rice before cooking to remove excess starch for fluffier rice.
• You can substitute chicken breasts with thighs if preferred for juicier meat.
• Adjust the chili powder and cumin based on your spice preference.
• Use low-sodium chicken broth to control salt levels.
• Leftovers store well in the refrigerator for up to 3 days and reheat on the stovetop or microwave.

Keywords: one-pot, cheesy, southwest chicken, chicken and rice, easy dinner, skillet meal