One-Pot Cheesy Southwest Chicken & Rice: Creamy Bliss!
Welcome to your new favorite comfort food! This One-Pot Cheesy Southwest Chicken & Rice dish is not only a breeze to prepare but also packed with bold flavors that will satisfy the whole family. Imagine tender chicken, fluffy rice, and a blend of colorful veggies enveloped in a creamy, cheesy goodness that brings warmth to your table. Whether it’s a busy weeknight dinner or a cozy weekend gathering, this dish is perfect for any occasion.
What makes this recipe truly special is how it brings together simple ingredients to create an unforgettable meal that doesn’t skimp on flavor. Plus, the fact that it’s all cooked in one pot means less cleanup—an absolute win for anyone who loves delicious food without the hassle!
This is what the finished dish looks like when perfectly baked.
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
Gather all the colorful ingredients before starting the recipe.
Directions
- In a large pot, heat 1 tablespoon of oil over medium heat.
- Add the diced chicken and cook until browned, about 5-7 minutes.
- Add the onion, bell pepper, and garlic to the pot, cooking until softened, about 3-4 minutes.
- Stir in the black beans, corn, rice, chicken broth, salsa, chili powder, cumin, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and stir in the cream cheese and half of the cheddar cheese until melted and creamy.
- Top with the remaining cheddar cheese, cover, and let sit for 5 minutes to melt the cheese.
- Serve warm, garnished with fresh cilantro if desired.
Tips & Variations
- Ingredient Substitutions: Feel free to swap the chicken for turkey or go vegetarian by omitting meat altogether and adding extra beans.
- Optional Variations: Spice it up by adding jalapeños for heat, or mix in some diced tomatoes for a fresh twist.
- Storage or Reheating Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it’s too thick.
Recipe Information
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Servings: 4-6
- Difficulty level: Easy
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Generic image description for the recipe.
One-Pot Cheesy Southwest Chicken & Rice
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
Method
- In a large pot, heat 1 tablespoon of oil over medium heat.
- Add the diced chicken and cook until browned, about 5-7 minutes.
- Add the onion, bell pepper, and garlic to the pot, cooking until softened, about 3-4 minutes.
- Stir in the black beans, corn, rice, chicken broth, salsa, chili powder, cumin, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and stir in the cream cheese and half of the cheddar cheese until melted and creamy.
- Top with the remaining cheddar cheese, cover, and let sit for 5 minutes to melt the cheese.
- Serve warm, garnished with fresh cilantro if desired.