I love this dish because it brings bold Southwest flavors together in one pot. It’s got protein, veggies, grains, and creamy cheese all in one hearty serving. Plus, it’s family-friendly, budget-conscious, and the cleanup is a breeze. Whether I’m cooking for guests or just need a cozy dinner, this recipe never fails.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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
Directions
In a large pot, I heat 1 tablespoon of oil over medium heat. I add the diced chicken and cook until it’s browned, which takes about 5–7 minutes.
I stir in the diced onion, bell pepper, and garlic, letting them cook for 3–4 minutes until they soften and release their aroma.
Next, I add the black beans, corn, rinsed rice, chicken broth, salsa, chili powder, cumin, salt, and pepper. I stir everything together and bring it to a boil.
Once it’s boiling, I reduce the heat to low, cover the pot, and let it simmer for about 20 minutes until the rice is tender and most of the liquid has been absorbed.
I remove the pot from the heat and stir in the softened cream cheese and half of the shredded cheddar until it’s melted and creamy.
I sprinkle the remaining cheddar on top, cover the pot again, and let it sit for 5 minutes so the cheese melts into a gooey layer.
I serve it warm, sometimes adding fresh cilantro on top for an extra pop of flavor and color.
Servings and timing
This recipe makes 4 generous servings and takes about 45 minutes from start to finish. It’s perfect for a family dinner or meal prepping for the week.
Variations
Sometimes I use cooked rotisserie chicken instead of raw for a faster prep.
I switch up the cheese with pepper jack or Monterey Jack for extra heat.
For more veggies, I toss in diced zucchini or spinach during the simmering step.
I use brown rice for a nuttier flavor, but I make sure to increase the cooking time.
I’ve also turned this into a casserole by transferring it to a baking dish, topping it with cheese, and broiling until bubbly.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat it, I use the microwave or a skillet on the stovetop with a splash of broth or water to keep it moist. It also freezes well—perfect for batch cooking.
FAQs
Can I use brown rice instead of white?
Yes, I can, but I make sure to extend the simmering time by 15–20 minutes and add a little extra broth as needed.
What kind of salsa works best?
I usually go with a medium-heat tomato-based salsa, but chunky or smooth both work well. I just pick one I enjoy eating on its own.
Can I make this vegetarian?
Absolutely. I skip the chicken and use veggie broth. Sometimes I add more beans or tofu to keep it filling.
Will this work in a slow cooker?
Yes. I add everything except the cheese to the slow cooker and cook on low for 3–4 hours, then stir in the cheeses at the end until melted.
Is it spicy?
It has a mild kick from the chili powder and salsa, but I can easily adjust the heat level by using mild salsa or adding jalapeños if I want more spice.
Conclusion
One-Pot Cheesy Southwest Chicken & Rice is creamy, cheesy, and full of flavor. I love how everything cooks together for minimal fuss and maximum taste. It’s warm, filling, and the kind of meal I look forward to digging into—especially on busy nights or when I need some comforting food with a Southwest twist.
