Name: One-Pot Cheesy Southwest Chicken and Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Southwest
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, diced; 1 tablespoon olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 cup uncooked long-grain white rice; 2 cups chicken broth; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn (frozen or canned, drained); 1 can (14.5 oz) diced tomatoes, undrained; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon paprika; Salt and pepper to taste; 1 to 1½ cups shredded cheddar or Mexican blend cheese; Fresh cilantro or green onions for garnish (optional)

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This One-Pot Cheesy Southwest Chicken and Rice is a bold, comforting dish that’s loaded with flavor and perfect for busy weeknights. It combines tender chicken, zesty spices, creamy melted cheese, and hearty rice—all cooked in one pan for easy prep and cleanup. It’s a complete meal that brings together all the best flavors of the Southwest in a single, satisfying bowl.

Why You’ll Love This Recipe

I love how everything cooks in one pot—less mess, less stress, and all the flavor. The combination of seasoned chicken, corn, black beans, tomatoes, and cheese makes it taste like a burrito bowl straight from a restaurant. It’s family-friendly, customizable, and perfect for leftovers. Whether I’m feeding a crowd or meal prepping, this dish never lets me down. One-Pot Cheesy Southwest Chicken and Rice

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Olive oil
Onion
Garlic
Uncooked long-grain white rice
Chicken broth
Black beans (canned, drained, and rinsed)
Corn (frozen or canned)
Diced tomatoes (canned, undrained)
Chili powder
Ground cumin
Paprika
Salt and pepper
Shredded cheddar or Mexican blend cheese
Fresh cilantro or green onions (optional, for garnish)

Directions

I start by heating olive oil in a large skillet or pot over medium heat.
I add diced chicken and cook until browned but not fully cooked through, then remove it from the pan and set it aside.
In the same pot, I sauté chopped onion and garlic until soft and fragrant.
I stir in the uncooked rice, chili powder, cumin, paprika, salt, and pepper. I let the rice toast slightly for more flavor.
I add the diced tomatoes (with their juices), black beans, corn, and chicken broth. I stir everything together, then return the chicken to the pot.
I bring the mixture to a boil, reduce the heat, cover, and let it simmer for 20–25 minutes, or until the rice is tender and the liquid is absorbed.
I sprinkle cheese over the top, cover again for a few minutes to melt the cheese, then garnish with fresh cilantro or green onions before serving.

Servings and timing

This recipe serves 4 to 6 people. Prep time takes about 10–15 minutes, and cook time is around 25 minutes, making it ready in just about 40 minutes.

Variations

Sometimes I swap the chicken for ground turkey or beef. I’ve also used brown rice, but it needs a longer cooking time and extra liquid. For a spicier version, I add jalapeños or a dash of hot sauce. If I want it creamier, I stir in a spoonful of sour cream or cream cheese at the end. It also works great as a burrito or taco filling.

Storage/reheating

Leftovers keep well in the fridge for up to 4 days in an airtight container. To reheat, I use the microwave or warm it on the stove with a splash of broth or water to keep it from drying out. This dish also freezes well—just cool it completely before freezing. I reheat straight from frozen or thaw overnight in the fridge. One-Pot Cheesy Southwest Chicken and Rice

FAQs

Can I use cooked chicken instead?

Yes, I’ve used leftover rotisserie chicken before. I skip the browning step and stir it in with the broth and rice.

What kind of rice should I use?

I go with long-grain white rice for the best texture. If using brown rice, I increase the broth and cooking time.

Can I make this dish vegetarian?

Definitely. I leave out the chicken and add extra beans, bell peppers, or even diced zucchini for a satisfying meatless version.

How do I keep the rice from sticking?

I make sure to stir the pot well before covering it, and I keep the heat low during simmering to avoid sticking or burning.

What toppings go well with this dish?

I love topping it with avocado slices, sour cream, crushed tortilla chips, or a squeeze of lime for extra flavor and texture.

Conclusion

One-Pot Cheesy Southwest Chicken and Rice is one of my favorite easy meals—rich in flavor, loaded with good ingredients, and super simple to make. It brings comfort and convenience together in one dish, making dinner a breeze without skimping on taste. Whether I’m serving it fresh or reheating leftovers, it always satisfies.