Description
One-Pot Cheesy Southwest Chicken and Rice is a bold and comforting dish made with seasoned chicken, rice, beans, veggies, and gooey melted cheese—all cooked in a single pot for easy prep and cleanup.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 cup corn (fresh, canned, or frozen)
- 1 cup black beans, drained and rinsed
- 1 cup long grain rice
- 2 cups chicken broth
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 to 1 1/2 cups shredded cheddar or Mexican blend cheese
- Fresh cilantro, chopped (for garnish)
- Optional: lime wedges, avocado, or sour cream for serving
Instructions
- Heat olive oil in a large deep skillet or pot over medium-high heat. Add diced chicken and season with salt, pepper, cumin, chili powder, and paprika. Cook until browned on all sides.
- Add the chopped onion, garlic, and bell pepper. Sauté for 3–4 minutes until softened.
- Stir in the corn, black beans, rice, diced tomatoes with juice, and chicken broth. Mix well.
- Bring the mixture to a boil. Reduce heat to low, cover, and simmer for 20–25 minutes, or until rice is cooked and liquid is absorbed.
- Remove from heat and stir in shredded cheese until melted and creamy.
- Garnish with chopped cilantro and serve with optional toppings like lime wedges, avocado, or sour cream.
Notes
- Swap chicken for ground turkey or tofu for variation.
- Add jalapeños or cayenne for extra heat.
- Use brown rice, but increase broth and cooking time.
- Great for meal prep—flavors deepen after a day.
- Freezes well in portions for future meals.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 5g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg
