Experience the perfect blend of creamy, cheesy textures and vibrant Southwest flavors with this One-Pot Cheesy Southwest Chicken & Rice. Tender, juicy chicken pieces mingle with fluffy white rice, fragrant spices, and colorful veggies, resulting in a comforting, wholesome meal that satisfies both heart and hunger.
This all-in-one dish is a celebration of simple ingredients combined with bold seasonings, topped with a rich layer of melted cheddar cheese that makes every bite irresistibly gooey. It’s ideal for busy weeknights or meal prepping, delivering warmth and flavor with minimal cleanup.
- All-in-one pot meal for easy cooking and minimal dishes.
- Rich, creamy texture balanced with vibrant Southwest spices.
- Nutritious and filling with protein, fiber, and veggies.
- Gluten-free and adaptable to healthier grain options.
Ingredients
- Boneless skinless chicken breasts: 1 pound diced chicken breast, tender and lean, providing a hearty protein base.
- Long-grain white rice: 1 cup rinsed rice for fluffy, separate grains absorbing all flavors.
- Shredded cheddar cheese: 1 cup divided cheddar adds sharp, melty richness throughout and on top.
- Cream cheese: 1/2 cup softened cream cheese creates a velvety, creamy finishing touch.
- Medium onion: 1 diced onion offers a slight sweetness and depth to the base.
- Bell pepper: 1 diced bell pepper introduces color, crunch, and a mild sweetness.
- Garlic cloves: 2 minced garlic cloves add an aromatic, savory punch.
- Black beans: 1 can (15 oz), drained and rinsed, provide fiber and earthy flavor.
- Corn: 1 cup frozen or canned corn kernels lend subtle sweetness and texture.
- Chicken broth: 2 cups broth infuses the rice and chicken with rich, savory moisture.
- Salsa: 1 cup salsa contributes tangy, spicy notes and moisture.
- Chili powder: 1 teaspoon for warm, smoky heat.
- Cumin: 1 teaspoon earthiness enhancing the Southwest flavor profile.
- Salt and pepper: To taste, to balance and brighten all other ingredients.
Instructions
- Brown the chicken
Heat 1 tablespoon of oil in a large pot over medium heat. Add the diced chicken and cook until golden brown and cooked through, about 5 to 7 minutes. Browning the chicken first locks in juices and develops flavor that adds depth to the entire dish.
- Sauté the aromatics and vegetables
Add diced onion, bell pepper, and minced garlic to the pot with the chicken. Cook for 3 to 4 minutes until softened and fragrant. This step enhances the flavor base and softens veggies for better texture.
- Add beans, corn, rice, and liquids
Stir in black beans, corn, rinsed rice, chicken broth, and salsa along with chili powder, cumin, salt, and pepper. Bring the mixture to a boil to activate the rice cooking process and meld all flavors together.
- Simmer until rice is tender
Reduce heat to low and cover the pot. Let it simmer for 20 minutes or until the rice is fully cooked and liquid absorbed. This gentle cooking ensures the rice is fluffy and infused with the seasoning.
- Incorporate cream cheese and cheddar
Remove the pot from heat and stir in softened cream cheese and half of the shredded cheddar cheese until melted and creamy. This creates a luscious texture that coats every grain of rice and piece of chicken.
- Finish with remaining cheese
Sprinkle the remaining cheddar cheese over the top, cover again, and let it sit for 5 minutes to melt the cheese fully. The topping adds an extra cheesy layer that enhances visual appeal and taste.
- Serve and garnish
Serve the Southwest Chicken & Rice warm, optionally garnished with fresh cilantro for a burst of freshness and color contrast, completing this hearty meal perfect for lunch or dinner.
- This dish can be refrigerated for up to 3 days, making it perfect for meal prep.
- Freeze leftovers in an airtight container for up to 2 months to enjoy later convenience.
- Swap white rice with quinoa for a higher protein, gluten-free alternative.
- Adjust heat level by adding jalapeños or using a spicy salsa variant.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cooled dish in freezer-safe containers for up to 2 months, thawing overnight in the fridge before reheating.
Serving Suggestions
Pair this cheesy Southwest chicken and rice with a crisp green salad or roasted vegetables for added freshness. Garnish with sliced avocado, sour cream, or extra salsa to enhance the flavor and texture contrasts.
- Use low-sodium chicken broth to control salt levels and customize seasoning.
- Rinse the rice before cooking to prevent clumping and achieve fluffier texture.
- For creamier results, allow the dish to rest covered off heat so residual steam melts cheese perfectly.
- Customize veggies based on seasonality—try zucchini or diced tomatoes for variation.
FAQs
- Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs can be used for a richer flavor and slightly juicier texture. Just ensure they are diced and cooked thoroughly.
- Is this dish gluten-free?
Yes, all ingredients are naturally gluten-free, but always check your salsa and broth labels to confirm no gluten additives.
- Can I make this in advance?
Absolutely! This recipe stores well in the refrigerator for several days and can be reheated with excellent flavor retention.
- How spicy is this dish?
The spice level is mild to moderate depending on your salsa choice. Adjust chili powder or add jalapeños for more heat.
- Can I use brown rice?
You can substitute brown rice, but increase simmering time and liquid as brown rice requires longer cooking.
- What can I serve with this dish?
Try a fresh salad, guacamole, or tortilla chips to complement the creamy and cheesy Southwest flavors.
Cheesy Southwest Chicken Rice
Equipment
- 1 large pot for cooking all ingredients
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 tbsp oil for cooking
Instructions
- Heat oil in a large pot over medium heat and cook diced chicken until browned, about 5-7 minutes.
- Add onion, bell pepper, and garlic to the pot and cook until softened, about 3-4 minutes.
- Stir in black beans, corn, rinsed rice, chicken broth, salsa, chili powder, cumin, salt, and pepper, then bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid absorbed.
- Remove pot from heat, stir in cream cheese and half the shredded cheddar until melted and creamy.
- Top with remaining cheddar cheese, cover, and let sit for 5 minutes to melt the cheese.
- Serve warm, garnished with fresh cilantro if desired.
Notes
- Make ahead and refrigerate up to 3 days.
- Freeze cooled leftovers up to 2 months in airtight container.
- Swap quinoa for rice for a healthier version.
- Add jalapeños or spicy salsa for extra heat.
