Description
One-Pot Cheesy Southwest Chicken & Rice is a flavorful and easy meal featuring tender chicken, creamy cheeses, black beans, corn, and vibrant spices. Perfect for a hearty weeknight dinner with minimal cleanup.
Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup long-grain white rice, rinsed
- 1 cup shredded cheddar cheese
- 1/2 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 skillet or pot, sauté diced onion, bell pepper, and garlic over medium heat until softened.
- Add diced chicken and cook until lightly browned and no longer pink.
- Stir in rinsed rice, black beans, corn, chili powder, cumin, salt, and pepper.
- Pour in chicken broth and salsa, and bring to a boil.
- Reduce heat, cover, and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
- Remove from heat and stir in cream cheese and shredded cheddar until melted and creamy.
- Serve warm, garnished with additional cilantro or green onions if desired.
Notes
- Use leftover cooked chicken to save time.
- For extra spice, add chopped jalapeños or a dash of hot sauce.
- Leftovers store well in the fridge for up to 3 days and can be reheated on the stove or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish / One-Pot
- Method: Stovetop
- Cuisine: Southwestern / American