Southwest Chicken & Rice

One-Pot Cheesy Southwest Chicken & Rice is comfort on a weeknight plate — warm, cheesy, and bright with a little kick. This dish cooks right in one pan, so you get tender chicken, creamy rice, and roasted pepper aroma without a sink full of dishes. If you love simple dinners, this recipe delivers big flavor with small effort, and it pairs well with quick sides like a green salad or tortillas. For another easy family meal idea, check this 30-minute creamy chicken pasta.

Why Make This Recipe

• Quick & Easy: One pot means less time cleaning and more time eating.
• Family Favorite: Mild spice and gooey cheese please kids and adults alike.
• Budget-Friendly: Uses pantry staples (rice, canned beans, broth) and stretches a little chicken.
• Comforting: The smell of sautéed garlic and cumin fills the kitchen, and the creamy rice hugs each bite.

This recipe stands out because it balances creamy texture with bright southwest flavors — tomatoes, corn, and cilantro. It gives a warm, cozy feeling like a comforting hug after a long day.

Ingredients

For about 4 servings:

• 1 lb (450 g) boneless skinless chicken breasts or thighs, cut into 1-inch pieces
• Salt and black pepper, to taste
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 1 small onion, diced (about 1 cup)
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder (or 1 packet taco seasoning)
• 1 tsp ground cumin
• 1 cup long-grain white rice, rinsed
• 1 (14.5 oz) can diced tomatoes with green chiles, undrained (Rotel-style)
• 1 cup frozen corn (or fresh)
• 1 (15 oz) can black beans, drained and rinsed
• 2 1/2 cups low-sodium chicken broth (more if needed)
• 2 tbsp unsalted butter (optional, for extra creaminess)
• 1 1/2 cups shredded cheddar and Monterey Jack blend (or your favorite melting cheese)
• 2 tbsp chopped fresh cilantro, plus more for garnish
• 1 lime, cut into wedges, for serving
• Optional: sliced green onions and sour cream for topping

Notes: Use low-sodium broth so you can control salt. Shred cheese yourself for better melt.

How to Make One-Pot Cheesy Southwest Chicken & Rice

1. Prep first: dice the chicken and vegetables, rinse the rice, and measure spices. Heat a large heavy skillet or Dutch oven over medium-high heat. This warms the pan so chicken browns nicely.
2. Season the chicken with salt, pepper, and smoked paprika. Add olive oil to the hot pan and brown the chicken for 3–4 minutes until golden but not fully cooked. Remove chicken to a plate. (Why this matters: browning adds deep flavor.)
3. In the same pan, add the onion and bell pepper. Sauté 3–4 minutes until soft and fragrant. Add garlic, chili powder, and cumin; cook 30 seconds until you smell the spices.
4. Stir in the rice and toast it 1 minute with the veggies so grains pick up flavor.
5. Pour in the diced tomatoes with chiles, corn, black beans, and chicken broth. Scrape up any browned bits from the pan — that adds rich taste. Return the chicken to the pan and bring to a gentle boil.
6. Reduce heat to low, cover tightly, and simmer 18–20 minutes until rice is tender and liquid is absorbed. Avoid lifting the lid too often so steam can cook the rice evenly.
7. Turn off the heat. Stir in butter (if using) and most of the shredded cheese until melted and creamy. Taste and adjust salt and pepper.
8. Sprinkle with chopped cilantro and remaining cheese. Let rest 5 minutes to thicken slightly before serving. (Mini-tip: resting helps the rice firm up so servings don’t run.)

How to Serve One-Pot Cheesy Southwest Chicken & Rice

• Spoon onto warm plates and garnish with extra cilantro, sliced green onions, and lime wedges for a bright finish.
• Serve with warm flour or corn tortillas and a side of salsa or avocado slices.
• For a fresh contrast, pair with a simple cabbage slaw or a crisp green salad.

How to Store One-Pot Cheesy Southwest Chicken & Rice

• Refrigerator: Cool to room temperature, transfer to an airtight container, and store up to 3–4 days.
• Freezer: Place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm gently on the stove with a splash of broth or water to loosen the rice, or microwave covered in 60-second bursts, stirring between intervals. Add a little extra cheese after reheating if needed.

Tips to Make One-Pot Cheesy Southwest Chicken & Rice

• Use a heavy-bottomed pan so rice cooks evenly and doesn’t scorch.
• Don’t skip toasting the rice — it adds a nutty depth.
• If you prefer less liquid, start with 2 1/4 cups broth and add more if rice is still firm at the end.
• For a creamier finish, stir in 2–3 tablespoons of cream cheese or a splash of heavy cream off the heat. For more recipe ideas like wraps, see this cheesy garlic chicken wraps recipe.

Variation

• Vegetarian: Replace chicken with extra black beans or pan-fried tofu and use vegetable broth. Add a can of drained chickpeas for more protein.
• Gluten-free: This recipe is naturally gluten-free if you use gluten-free broth and taco seasoning. Add extra veggies like zucchini or mushrooms for volume.

FAQs

Can I use brown rice instead of white rice?

Yes. Use 1 cup brown rice and increase the broth to 3 cups. Cook covered for about 35–40 minutes until tender. Brown rice needs more liquid and time.

Can I make this ahead of time for a potluck?

You can cook it a day early and reheat gently with a splash of broth. For a potluck, keep toppings like cilantro, green onions, and sour cream separate so they stay fresh.

Is it okay to use frozen chicken?

Yes. Thaw the chicken first so it browns properly. If you cook from frozen, the chicken will release extra liquid and can affect rice cooking time.

How do I make it less spicy for kids?

Use plain diced tomatoes instead of tomatoes with chiles, reduce chili powder, and skip jalapeños. Add lime and a little sour cream for mild, creamy flavor.

Conclusion

This One-Pot Cheesy Southwest Chicken & Rice brings a warm, cozy meal to your table with minimal fuss and big, layered flavors — the spicy-sweet smell of peppers, the creamy cheese that stretches with every forkful, and the bright lift of lime and cilantro. It’s a perfect weeknight rescue or an easy dish to feed a crowd. If you enjoy one-pot comfort meals with bold flavor, you might also like this One Pot Creamy Cajun Sausage Pasta – Pass Me Some Tasty. Please leave a comment and a star rating if you try this, and share the recipe on Pinterest or Facebook so other busy cooks can find it. What twist did you try? Let us know below!

One-Pot Cheesy Southwest Chicken & Rice

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• Author: chef-ava
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

A flavorful and comforting one-pot meal featuring tender chicken, creamy rice, and a blend of southwest spices, perfect for weeknight dinners.

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Ingredients

Scale 1x2x3x

• 1 lb (450 g) boneless skinless chicken breasts or thighs, cut into 1-inch pieces
• Salt and black pepper, to taste
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 1 small onion, diced (about 1 cup)
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder (or 1 packet taco seasoning)
• 1 tsp ground cumin
• 1 cup long-grain white rice, rinsed
• 1 (14.5 oz) can diced tomatoes with green chiles, undrained (Rotel-style)
• 1 cup frozen corn (or fresh)
• 1 (15 oz) can black beans, drained and rinsed
• 2 1/2 cups low-sodium chicken broth (more if needed)
• 2 tbsp unsalted butter (optional, for extra creaminess)
• 1 1/2 cups shredded cheddar and Monterey Jack blend (or your favorite melting cheese)
• 2 tbsp chopped fresh cilantro, plus more for garnish
• 1 lime, cut into wedges, for serving
• Optional: sliced green onions and sour cream for topping

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Instructions

1. Prep first: dice the chicken and vegetables, rinse the rice, and measure spices. Heat a large heavy skillet or Dutch oven over medium-high heat.
2. Season the chicken with salt, pepper, and smoked paprika. Add olive oil to the hot pan and brown the chicken for 3–4 minutes until golden but not fully cooked. Remove chicken to a plate.
3. In the same pan, add the onion and bell pepper. Sauté 3–4 minutes until soft and fragrant. Add garlic, chili powder, and cumin; cook for 30 seconds.
4. Stir in the rice and toast it for 1 minute with the veggies.
5. Pour in the diced tomatoes with chiles, corn, black beans, and chicken broth. Return the chicken to the pan and bring to a gentle boil.
6. Reduce heat to low, cover tightly, and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
7. Turn off the heat. Stir in butter (if using) and most of the shredded cheese until melted. Taste and adjust salt and pepper.
8. Sprinkle with chopped cilantro and remaining cheese. Let rest for 5 minutes before serving.
9. Serve with lime wedges and optional toppings like green onions and sour cream.

Notes

Use low-sodium broth to control salt levels. Shred cheese yourself for better melt. For extra creaminess, stir in cream cheese or heavy cream.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 700mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 8g
• Protein: 30g
• Cholesterol: 80mg