Description
One-Pot Cheesy Southwest Chicken & Rice is a creamy, comforting dish combining tender chicken, flavorful spices, and melty cheese with hearty rice and vegetables. This easy stovetop recipe delivers a perfect balance of southwestern flavors in a creamy, cheesy sauce, perfect for a quick weeknight dinner.
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
- Cook the chicken: In a large pot, heat 1 tablespoon of oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
- Sauté the vegetables: Add the diced onion, bell pepper, and minced garlic to the pot with the chicken. Cook for 3-4 minutes until the vegetables are softened and fragrant.
- Add remaining ingredients: Stir in the black beans, corn, rinsed rice, chicken broth, salsa, chili powder, cumin, salt, and pepper. Bring the mixture to a boil over medium-high heat.
- Simmer the rice: Reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes, or until the rice is tender and the liquid has been absorbed.
- Add cheeses: Remove the pot from heat and stir in the softened cream cheese and half of the shredded cheddar cheese until melted and creamy.
- Melt remaining cheese: Top the mixture with the remaining cheddar cheese, cover the pot again, and let it sit off the heat for 5 minutes to allow the cheese to melt completely.
- Serve: Serve the cheesy southwest chicken and rice warm, optionally garnished with fresh cilantro for added freshness and color.
Notes
- Rinsing the rice helps remove excess starch for a less sticky texture.
- You can substitute chicken thighs for breasts for a juicier result.
- For more heat, add a diced jalapeño when cooking vegetables or use spicy salsa.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
- Adding fresh cilantro at the end brightens the flavors.
- Make sure to keep the heat low when simmering to avoid burning the rice on the bottom.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
Keywords: One pot chicken rice, cheesy chicken rice, southwest chicken recipe, creamy chicken and rice, easy dinner, one-pot meal
