Why You’ll Love This Recipe
One-Pot Cheesy Southwest Chicken and Rice is the definition of weeknight comfort done right. Everything cooks together in a single pot, allowing the rice to soak up all the bold Southwest flavors while the chicken stays tender and juicy. Finished with melted cheese, this dish is creamy, hearty, and incredibly satisfying without requiring multiple pans or complicated steps.
What makes this recipe especially appealing is its balance. Smoky spices, savory chicken, and fluffy rice come together with just enough cheese to make it comforting without feeling heavy. I tested this recipe several times to ensure the rice cooks evenly and the cheese melts smoothly every time. It is perfect for busy evenings, meal prep, or feeding a hungry family. If you enjoy bold flavors, minimal cleanup, and reliable results, this one-pot meal is a recipe you will keep coming back to.
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One-Pot Cheesy Southwest Chicken and Rice – Bold, Creamy, and Effortless
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Halal
Description
A hearty one-pot dinner made with tender chicken, fluffy rice, bold Southwest spices, and plenty of melted cheese—easy, comforting, and perfect for busy weeknights.
Ingredients
- 1 lb (450 g) boneless skinless chicken breasts, diced
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth
- 1 cup canned diced tomatoes with green chilies, drained
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups shredded cheddar or Mexican-blend cheese
- Chopped cilantro or green onions for garnish (optional)
Instructions
- Heat olive oil in a large skillet or pot over medium heat.
- Add chicken and cook until lightly browned.
- Add onion and garlic; sauté until fragrant and softened.
- Stir in rice, chili powder, cumin, paprika, salt, and black pepper.
- Pour in chicken broth and add diced tomatoes.
- Bring to a gentle boil, then reduce heat to low and cover.
- Simmer for 18–20 minutes until rice is tender and liquid is absorbed.
- Stir in black beans and corn.
- Sprinkle cheese over the top, cover, and cook 2–3 minutes until melted.
- Garnish and serve hot.
Notes
- Use rotisserie chicken to save time.
- Add jalapeños for extra spice.
- Leftovers reheat well and make great meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: Southwest American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken breast
Chicken breast provides lean protein and becomes tender as it simmers with the rice.
Long-grain rice
Long-grain rice cooks evenly and absorbs the seasoned broth beautifully.
Olive oil
Olive oil is used to sauté the chicken and aromatics, building the base flavor.
Onion
Onion adds savory depth and mild sweetness.
Garlic
Garlic enhances the overall flavor and complements the Southwest spices.
Bell pepper
Bell pepper adds sweetness, color, and classic Southwest character.
Black beans
Black beans add heartiness and texture, making the dish more filling.
Corn
Corn provides bursts of sweetness that balance the spices.
Chicken broth
Chicken broth forms the cooking liquid for the rice and infuses flavor throughout.
Tomato paste
Tomato paste adds richness and depth to the rice.
Southwest seasoning
Southwest seasoning delivers smoky, slightly spicy flavor with minimal effort.
Cheddar cheese
Cheddar cheese melts smoothly and adds bold, creamy richness.
Salt
Salt enhances all the flavors and should be adjusted carefully.
Black pepper
Black pepper adds gentle warmth and balance.
Directions
Heat olive oil in a large pot or deep skillet over medium heat. Add the diced chicken and cook until lightly browned. Remove the chicken and set aside.
In the same pot, add the onion and bell pepper and cook until softened. Stir in the garlic and cook briefly until fragrant. Add the tomato paste and Southwest seasoning, stirring until well combined.
Stir in the rice, black beans, corn, and chicken broth. Return the chicken to the pot and bring everything to a gentle simmer. Cover, reduce heat to low, and cook for 18 to 20 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and stir in the cheddar cheese until melted and creamy. Taste and adjust seasoning as needed. Let rest briefly before serving.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves approximately 4 to 6 people. Preparation time is about 10 minutes, with a cooking time of 30 minutes. Total time required is roughly 40 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the rice has thickened.
Variations and Customizations
One-Pot Cheesy Southwest Chicken and Rice is very adaptable. For extra heat, diced jalapeños or chili flakes can be added with the vegetables. If you prefer a smokier flavor, a small amount of smoked paprika works well.
Chicken thighs can replace chicken breast for a juicier result. You can also swap the cheddar for Monterey Jack or Pepper Jack cheese for a different flavor profile. For a lighter version, reduce the cheese slightly and add extra vegetables.
This dish also works well as a base for toppings. Fresh cilantro, sliced avocado, or a squeeze of lime added just before serving bring freshness and contrast to the rich, cheesy rice.
FAQs
Can I use brown rice instead of white?
Yes, but cooking time and liquid will need adjustment.
Is this dish spicy?
It is mildly spiced, depending on the seasoning used.
Can I make this ahead of time?
Yes, it reheats very well.
What cheese works best?
Cheddar, Monterey Jack, or Pepper Jack all work well.
Can I freeze this dish?
Yes, freeze cooled portions for up to two months.
How do I keep the rice from sticking?
Stir once before simmering and keep heat low while covered.
Can I add more vegetables?
Yes, zucchini or spinach are great additions.
Is this recipe kid-friendly?
Yes, especially with mild seasoning.
Can I make it dairy-free?
Use dairy-free cheese alternatives if needed.
What should I serve with it?
A simple salad or steamed vegetables pair nicely.
Conclusion
One-Pot Cheesy Southwest Chicken and Rice is a bold, comforting meal that delivers big flavor with minimal effort and cleanup. Creamy, hearty, and endlessly customizable, it is perfect for busy weeknights or relaxed family dinners. This recipe proves that one-pot cooking can be both convenient and deeply satisfying.
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