One-Pot Cheesy Southwest Chicken & Rice: Creamy Bliss!
Creamy and bold, this One-Pot Cheesy Southwest Chicken & Rice is a perfect family-friendly dinner packed with chicken, beans, corn, and melty cheese.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course One-Pot Meals Comfort Food
- Method: One-pot Simmer
- Cuisine: Southwest Tex-Mex
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
Instructions
Brown the Chicken
In a large pot, heat 1 tbsp oil over medium heat. Add diced chicken and cook for 5–7 minutes until browned.
Add Veggies
Stir in onion, bell pepper, and garlic. Cook for 3–4 minutes until softened.
Build the Base
Add black beans, corn, rice, chicken broth, salsa, chili powder, cumin, salt, and pepper. Stir to combine and bring to a boil.
Simmer
Reduce heat to low, cover, and simmer for 20 minutes or until rice is tender and liquid is absorbed.
Make it Creamy
Remove from heat and stir in cream cheese and half of the cheddar cheese until smooth and melted.
Finish & Serve
Top with remaining cheese, cover, and let sit 5 minutes to melt. Serve warm, garnished with fresh cilantro if desired.
Notes
Swap chicken for ground turkey or tofu for a twist.
Use low-sodium broth to control salt levels.
Add jalapeños for extra heat, or top with avocado for a cool finish.
