I love making One-Pot Cheesy Southwest Chicken & Rice. It cooks in one pan and gives a warm, creamy meal with bright flavors. I often try ideas from other chicken dishes and tweak them for family nights with fun twists like corn and beans in the pot; I first tried a twist after testing my cheesy garlic chicken wraps idea.
James asked for this after a long day at work and kept raving about the cheese and salsa. I made it again the next week for Sarah and Jennifer.
Gathering Your Ingredients
- 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
The Tools That Help
I keep this very simple. Use a large heavy pot with a lid, a wooden spoon, a sharp knife, and a cutting board. I like to use the same skillet I use for a cheesy garlic chicken wrap recipes when I want a quick pan that heats well.
The Step-by-Step Process
- Heat 1 tablespoon oil in a large pot over medium heat.
- Add diced chicken and cook until browned, about 5 to 7 minutes.
- Add onion, bell pepper, and garlic and cook until soft, about 3 to 4 minutes.
- Stir in black beans, corn, rice, chicken broth, salsa, chili powder, cumin, salt, and pepper and bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes or until rice is tender and liquid is absorbed.
- Remove from heat and stir in cream cheese and half of the cheddar until melted and creamy.
- Top with remaining cheddar, cover, and let sit 5 minutes to melt the cheese.
- Serve warm, garnished with fresh cilantro if you like.
Lighter, Healthier Touches
I swap white rice for brown rice or use half the cream cheese to cut calories. You can use low fat cheddar or Greek yogurt stirred in at the end for tang and cream. For a very light note, try adding more veggies like chopped tomatoes or spinach and peek at ideas from chicken pillows with creamy parmesan sauce for creamy but lighter swaps.
Perfect Pairings
I serve this with a simple green salad and lime wedges. Warm tortillas or crispy tortilla chips also pair well and make it fun for kids and guests.
Common Stumbles to Avoid
Do not lift the lid while the rice cooks. That can waste steam and make the rice undercooked. Also, do not rush browning the chicken; a good brown adds flavor. If your salsa is very thin, reduce the broth by a little to avoid soggy rice.
Storing Your Creation
Cool the pot contents to room temperature, then move to airtight containers. Keep in the fridge for up to 4 days. Reheat in a skillet over low heat with a splash of broth to bring back creaminess.
A Final Warm Word
I love how this recipe brings people to the table. It is easy, cozy, and full of flavor. Make it on a weeknight and watch how quickly it becomes a family favorite.
Answering Your Questions
How long does One-Pot Cheesy Southwest Chicken & Rice keep in the fridge?
I store leftovers in airtight containers and use them within 4 days for best taste and safety.
Can I make One-Pot Cheesy Southwest Chicken & Rice ahead of time?
Yes. Cook fully, cool, and chill. Reheat gently on the stove with a splash of broth until warmed through.
Can I freeze One-Pot Cheesy Southwest Chicken & Rice?
You can freeze in meal-size portions. Thaw in the fridge overnight and reheat on low heat with a little broth. The texture may change slightly but it will still taste good.
Print
One-Pot Cheesy Southwest Chicken & Rice
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A warm, creamy meal packed with bright flavors, made in one pan. This dish combines chicken, rice, black beans, and cheese for a delightful family dinner.
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
Instructions
- Heat 1 tablespoon oil in a large pot over medium heat.
- Add diced chicken and cook until browned, about 5 to 7 minutes.
- Add onion, bell pepper, and garlic and cook until soft, about 3 to 4 minutes.
- Stir in black beans, corn, rice, chicken broth, salsa, chili powder, cumin, salt, and pepper and bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes or until rice is tender and liquid is absorbed.
- Remove from heat and stir in cream cheese and half of the cheddar until melted and creamy.
- Top with remaining cheddar, cover, and let sit for 5 minutes to melt the cheese.
- Serve warm, garnished with fresh cilantro if desired.
Notes
For a healthier option, swap white rice for brown rice or use low fat cheddar. Avoid lifting the lid while the rice cooks to prevent undercooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken, rice, cheesy, easy dinner, one-pot meal, comfort food