Description
One-Pot Cheesy Southwest Chicken & Rice is a hearty, cheesy, and flavorful meal with tender chicken, rice, black beans, corn, and a creamy blend of cheddar and cream cheese—all cooked together in one pot for minimal cleanup.
Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup long-grain white rice, rinsed
- 1 cup shredded cheddar cheese
- ½ 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
Instructions
- In a large pot or deep skillet, sauté diced onion, bell pepper, and garlic over medium heat until softened.
- Add diced chicken and cook until no longer pink.
- Stir in rice, black beans, corn, chicken broth, salsa, chili powder, cumin, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer 18–20 minutes until rice is cooked and liquid is absorbed.
- Stir in cheddar cheese and cream cheese until melted and creamy.
- Serve hot, optionally garnished with cilantro, green onions, or avocado slices.
Notes
- Use rotisserie chicken for a quicker version.
- Swap cheddar with pepper jack for extra spice.
- Leftovers store well in the fridge for 2–3 days and reheat easily.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Southwestern-American