One-Pot Cheesy Southwest Chicken and Rice is a bold, flavorful meal packed with Tex-Mex flair. Juicy chicken, tender rice, zesty spices, and plenty of melty cheese come together in one pan for a dinner that’s both comforting and exciting. It’s the kind of dish I crave when I want something hearty, cheesy, and easy to throw together.
Why You’ll Love This Recipe
I love how everything cooks in just one pot—less mess and fewer dishes to wash. The combination of smoky spices, sweet corn, black beans, and gooey cheese makes it feel like a fiesta in a bowl. It’s a great go-to when I want something filling and family-friendly without a lot of prep or effort. Plus, I can easily make it spicier or milder depending on who’s eating.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs, diced
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Uncooked white rice (long grain works best)
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Chicken broth
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Diced tomatoes with green chilies (like Rotel)
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Black beans, drained and rinsed
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Corn kernels (frozen, canned, or fresh)
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Onion, diced
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Garlic, minced
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Chili powder
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Ground cumin
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Smoked paprika
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Salt and pepper
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Shredded cheddar or Mexican blend cheese
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Olive oil
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Fresh cilantro or green onions for garnish (optional)
Directions
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I heat olive oil in a large skillet or pot over medium heat, then cook the diced chicken until browned. I remove it and set it aside.
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In the same pot, I sauté the onion and garlic until soft and fragrant.
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I stir in the rice, chili powder, cumin, paprika, salt, and pepper, letting the rice toast lightly with the spices.
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I add the diced tomatoes with green chilies, black beans, corn, chicken broth, and the cooked chicken back into the pot.
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I bring everything to a simmer, cover, and cook on low for 20–25 minutes, or until the rice is tender and the liquid is absorbed.
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Once the rice is cooked, I sprinkle the cheese over the top, cover again for a couple of minutes to let it melt, then stir it in gently.
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I garnish with chopped cilantro or green onions before serving.
Servings and timing
This recipe serves about 4 to 6 people and takes around 40 minutes total—10 minutes of prep and 30 minutes of cooking. It’s perfect for a weeknight dinner or feeding a small crowd.
Variations
Sometimes I use brown rice or quinoa, though I adjust the liquid and cooking time. If I want more heat, I add diced jalapeños or hot sauce. I’ve also stirred in diced bell peppers or zucchini for extra veggies. To make it even cheesier, I add a few spoonfuls of cream cheese or a splash of cream before melting the shredded cheese.
storage/reheating
I keep leftovers in an airtight container in the fridge for up to 4 days. It reheats well in the microwave or in a pan with a splash of broth or water to loosen it. The flavors get even better after sitting overnight.
FAQs
Can I use cooked chicken?
Yes, I’ve used leftover rotisserie or cooked chicken before. I just skip the browning step and add it in when I add the broth and rice.
What type of cheese works best?
I usually use cheddar or a shredded Mexican blend, but Monterey Jack or Pepper Jack are great if I want extra creaminess or spice.
Can I make this dish vegetarian?
Definitely. I leave out the chicken and add more beans or veggies like bell peppers or zucchini. I use vegetable broth instead of chicken broth.
Is this recipe freezer-friendly?
Yes. I let it cool completely, then freeze in individual portions. To reheat, I thaw and microwave or warm it on the stove with a splash of broth.
What if my rice isn’t cooking all the way?
If the rice is still a bit firm after the cooking time, I add a splash more broth, cover the pot, and let it cook for another 5–10 minutes on low.
Conclusion
One-Pot Cheesy Southwest Chicken and Rice is a flavorful, filling dish that brings big flavor with minimal cleanup. I love how easy it is to put together and how versatile the ingredients can be. Whether I’m feeding a hungry group or just want something comforting and cheesy, this one-pot wonder always delivers.
Print
One-Pot Cheesy Southwest Chicken and Rice
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Gluten Free
Description
One-Pot Cheesy Southwest Chicken and Rice is a bold Tex-Mex-inspired meal featuring juicy chicken, zesty spices, rice, black beans, corn, and melty cheese—all cooked together in one pot for a hearty, satisfying dinner.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, diced
- 1 cup uncooked long grain white rice
- 2 cups chicken broth
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (frozen, canned, or fresh)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1.5 cups shredded cheddar or Mexican blend cheese
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Heat olive oil in a large skillet or pot over medium heat. Add diced chicken, season with salt and pepper, and cook until browned. Remove and set aside.
- In the same pot, sauté onion and garlic until fragrant and softened, about 2–3 minutes.
- Stir in rice, chili powder, cumin, paprika, salt, and pepper, and toast rice for 1–2 minutes.
- Add diced tomatoes with green chilies, black beans, corn, chicken broth, and cooked chicken to the pot. Stir to combine.
- Bring to a simmer, reduce heat to low, cover, and cook for 20–25 minutes until rice is tender and liquid is absorbed.
- Sprinkle shredded cheese on top, cover for 2–3 minutes until melted, then stir gently to incorporate.
- Garnish with chopped cilantro or green onions before serving, if desired.
Notes
- Use cooked chicken if you want to skip the browning step—just add it with the broth.
- Add diced bell peppers or zucchini for extra veggies.
- To make it vegetarian, skip the chicken and use more beans or veggies, and vegetable broth instead of chicken broth.
- For extra creaminess, stir in cream cheese or a splash of cream with the shredded cheese.
- If the rice isn’t fully cooked, add a splash more broth, cover, and cook for 5–10 more minutes on low.
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 4g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 95mg
