One-Pot Cheesy Southwest Chicken and Rice is a hearty, flavorful dish that’s packed with tender chicken, smoky spices, colorful veggies, and melty cheese—all cooked together in one pan. It’s the kind of comforting, bold-flavored meal I love making when I want something filling but don’t want to deal with a sink full of dishes afterward.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly easy and uses only one pot, which means less cleanup and more time to enjoy the meal. The southwest flavors—like cumin, chili powder, and garlic—bring a zesty kick, and the creamy melted cheese pulls it all together. It’s balanced, satisfying, and always a hit whether I’m feeding my family or meal prepping for the week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs (diced)
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Olive oil
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Onion (chopped)
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Garlic (minced)
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Bell pepper (chopped)
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Corn (fresh, canned, or frozen)
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Black beans (drained and rinsed)
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Long grain rice
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Chicken broth
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Canned diced tomatoes with green chilies (like Rotel)
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Ground cumin
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Chili powder
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Paprika
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Salt and pepper
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Shredded cheddar or Mexican blend cheese
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Fresh cilantro (for garnish)
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Optional: lime wedges, avocado, or sour cream for serving
Directions
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I heat olive oil in a large deep skillet or pot over medium-high heat, then add the chicken and season with salt, pepper, cumin, chili powder, and paprika. I cook until the chicken is browned on all sides.
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I add the onion, garlic, and bell pepper and sauté for a few minutes until softened.
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I stir in the corn, black beans, rice, diced tomatoes (with their juice), and chicken broth.
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I bring the mixture to a boil, then reduce the heat, cover, and simmer for 20–25 minutes, or until the rice is cooked and liquid is absorbed.
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I remove the pot from heat and stir in the shredded cheese until melted and creamy.
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I garnish with chopped cilantro and any additional toppings I like before serving.
Servings and timing
This recipe makes about 4 to 6 servings. It takes 10 minutes to prep and 25 minutes to cook, so it’s ready in about 35 minutes total.
Variations
Sometimes I add jalapeños for heat or swap the chicken for ground turkey. If I want to make it vegetarian, I leave out the meat and double up on beans or add tofu. I’ve also used brown rice—just added more broth and increased the cooking time.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in the microwave or on the stovetop with a splash of broth or water to keep it moist. It also freezes well—perfect for future meals.
FAQs
Can I use brown rice?
Yes, but it takes longer to cook and may need extra broth. I check for doneness and adjust the liquid as needed.
What kind of cheese works best?
I usually use cheddar or a shredded Mexican blend. Pepper jack adds a nice kick if I want more spice.
Can I make it spicier?
Definitely. I add diced jalapeños, extra chili powder, or a pinch of cayenne if I want more heat.
Will the rice cook properly in one pot?
Yes, as long as I keep it covered and let it simmer gently. I stir occasionally to prevent sticking.
Is it good for meal prep?
Absolutely. It holds up well in the fridge, reheats easily, and the flavors get even better the next day.
Conclusion
One-Pot Cheesy Southwest Chicken and Rice is one of my favorite weeknight meals—it’s quick, bold, and packed with flavor in every bite. With tender chicken, smoky spices, and gooey cheese all in one easy dish, it’s comfort food with a southwest twist that I never get tired of.
