Name: One-Pot Cheesy Southwest Chicken and Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Southwest
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 1 tbsp olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1–2 bell peppers (any color), diced; 1 cup long-grain white rice (uncooked); 2 cups chicken broth; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn (frozen or canned); 1 can (10 oz) 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 (optional, for garnish)

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This One-Pot Cheesy Southwest Chicken and Rice is a comforting, flavor-packed meal made with tender chicken, zesty spices, hearty rice, and loads of melty cheese—all cooked together in a single pot. It’s the kind of dish I turn to when I want a hearty, no-fuss dinner with bold Southwest flavors.

Why You’ll Love This Recipe

I love that this dish comes together in just one pot, which means fewer dishes to clean and more time to relax. The combination of spices, creamy cheese, and hearty rice makes every bite satisfying. It’s also easy to adapt based on what I have in the fridge, so it never gets boring.

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 (cut into bite-sized pieces)
Olive oil
Onion (chopped)
Garlic (minced)
Bell peppers (any color, diced)
Long-grain white rice (uncooked)
Chicken broth
Black beans (drained and rinsed)
Corn (frozen or canned)
Diced tomatoes with green chilies (like Rotel)
Ground cumin
Chili powder
Paprika
Salt and pepper
Shredded cheddar or Mexican blend cheese
Fresh cilantro (optional, for garnish)

Directions

I heat olive oil in a large pot over medium heat, then add the chicken pieces, seasoning them with salt, pepper, and a bit of the chili powder and cumin. I cook until browned on the outside (they don’t need to be fully cooked yet), then remove and set aside.
In the same pot, I sauté the onions and bell peppers until they start to soften, then add the garlic and stir for another minute.
I stir in the uncooked rice, remaining spices, black beans, corn, diced tomatoes, and chicken broth.
I return the chicken to the pot and bring everything to a simmer. Then I cover and reduce the heat to low, letting it cook for about 20 minutes or until the rice is tender and the liquid is absorbed.
Once cooked, I remove from heat and stir in the shredded cheese until everything is creamy and melty.
I garnish with chopped cilantro before serving.

Servings and timing

This recipe makes about 4 to 6 servings. It takes roughly 10 minutes to prep and about 25 minutes to cook, so I usually have it on the table in around 35 minutes.

Variations

Sometimes I like to make it spicier by adding diced jalapeños or using pepper jack cheese. For a lighter version, I use brown rice (though it takes longer to cook) or cauliflower rice and reduce the broth a bit. I’ve also swapped the chicken for ground turkey or leftover rotisserie chicken when I’m in a hurry.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stove with a splash of chicken broth or water to keep it from drying out. It also microwaves well in short bursts, stirring in between. I don’t recommend freezing it, as the rice texture can get mushy after thawing.

FAQs

Can I use brown rice instead of white?

Yes, but I keep in mind that brown rice takes longer to cook and might need more liquid. I usually add an extra ½ cup of broth and cook for about 45 minutes.

Can I make this dish ahead of time?

Absolutely. I often make it a day in advance and reheat it when I’m ready to serve. The flavors get even better after sitting.

What cheese works best?

I prefer a Mexican blend or sharp cheddar for maximum flavor and meltiness, but Monterey Jack or Colby Jack also work great.

Can I make this dish vegetarian?

Yes, I just skip the chicken and add more beans or some sautéed mushrooms or zucchini for a plant-based version.

How do I keep the rice from sticking or burning?

I make sure to keep the heat low once it’s simmering, use a heavy-bottomed pot, and avoid opening the lid too often during cooking.

Conclusion

This One-Pot Cheesy Southwest Chicken and Rice is everything I want in a busy weeknight meal—easy, filling, cheesy, and full of bold flavors. It’s a dish I keep coming back to because it delivers comfort and convenience all in one pot.