Description

This One-Pot Cheesy Southwest Chicken & Rice is a flavorful and hearty dish that combines tender chicken, savory spices, creamy cheeses, and wholesome ingredients cooked together in a single pot. Perfect for an easy weeknight dinner, this recipe packs a punch of Southwest flavors with black beans, corn, salsa, and a cheesy finish.

Ingredients

Scale

Main Ingredients

1 lb boneless, skinless chicken breasts, diced
1 cup long-grain white rice, rinsed
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

Cheese Mixture

1 cup shredded cheddar cheese
1/2 cup cream cheese, softened

Instructions

Sauté aromatics: In a large pot, heat a drizzle of oil over medium heat. Add diced onion and minced garlic and sauté until softened and fragrant, about 3-5 minutes.
Cook chicken: Add the diced chicken breasts to the pot and cook until no longer pink in the center, ensuring it is cooked through, about 6-8 minutes.
Add rice and liquids: Stir in the rinsed long-grain white rice, chicken broth, and salsa, mixing thoroughly to combine. Then, add black beans, corn, chili powder, cumin, salt, and pepper. Stir everything together evenly.
Simmer: Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 20 minutes or until the rice is fully cooked and has absorbed most of the liquid.
Stir in cheeses: Remove the pot from heat, add the softened cream cheese and shredded cheddar cheese. Stir well until the cheeses melt completely and blend into the mixture, creating a creamy cheesy texture.
Serve: Spoon the cheesy Southwest chicken and rice into bowls and serve hot, garnished with optional toppings such as chopped cilantro or avocado if desired.

Notes

Rinsing the rice helps prevent it from becoming too sticky during cooking.
For a spicier kick, add a pinch of cayenne pepper or use a spicy salsa.
If you prefer a thicker consistency, cook uncovered for the last 5 minutes.
Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stove or microwave.
To make it gluten-free, ensure the salsa and broth do not contain any gluten ingredients.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Southwestern

Keywords: one pot, cheesy chicken and rice, southwest chicken recipe, easy dinner, chicken with rice, comfort food