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One-Pot Cheesy Southwest Chicken and Rice Recipe

  • Author: Ethan Brooks
  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Description

One-Pot Cheesy Southwest Chicken and Rice Recipe is an easy weeknight dinner packed with tender chicken, fluffy rice, black beans, corn, and melty cheddar. Southwest seasoning and tomatoes with green chiles create bold Tex-Mex flavor in one pan, then cheese melts in for creamy comfort. Perfect for meal prep, family dinners, and simple one-pot recipes.

Ingredients

Scale
  • 1 1/2 lb (680 g) boneless skinless chicken breast, cut into bite-size pieces
  • 2 tbsp oil (avocado or olive)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp taco seasoning (or southwest seasoning), divided
  • 1 cup (200 g) long-grain white rice
  • 2 cups (480 ml) low-sodium chicken broth
  • 1 can (10 oz / 283 g) diced tomatoes with green chiles (mild/medium/hot)
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 cup (150 g) corn (frozen thawed or canned drained)
  • 2 cups (200 g) cheddar cheese, shredded
  • 1 tbsp lime juice
  • Cilantro, diced tomato, red onion, and jalapeño for topping (optional)

Instructions

  1. 1. Toss chicken with 1 tablespoon taco seasoning and a pinch of salt and pepper.
  2. 2. Heat oil in a large deep skillet or Dutch oven over medium-high heat and sear chicken until browned; transfer to a plate.
  3. 3. Add onion to the pot and cook until softened, then add garlic and cook 30 seconds.
  4. 4. Stir in rice and remaining seasoning; cook 1 minute to coat and lightly toast.
  5. 5. Add chicken broth and diced tomatoes with green chiles (with juices); stir and scrape up browned bits.
  6. 6. Bring to a gentle simmer, cover, and cook 15–18 minutes until rice is tender.
  7. 7. Stir in black beans and corn, then return chicken and any juices to the pot.
  8. 8. Cover and cook 5–7 minutes until chicken is cooked through (165°F).
  9. 9. Turn off heat, sprinkle cheddar over the top, cover 2–3 minutes to melt, then stir or leave cheesy on top.
  10. 10. Finish with lime juice and serve with cilantro, tomato, red onion, and jalapeño if desired.

Notes

  • Keep heat at a gentle simmer to prevent rice from sticking or turning gummy.
  • Use a wide, heavy-bottom pot so rice cooks evenly.
  • Shred cheese fresh for the smoothest melt.
  • If mixture gets too thick, add broth 1–2 tablespoons at a time while stirring.
  • If rice is still firm, add 1/4 cup broth and cook covered 5 more minutes.
  • Chicken thighs work great and stay extra juicy.
  • Reheat with a splash of broth or water to restore creaminess.
  • Prep toppings ahead and store separately for the freshest finish.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: One Pot
  • Cuisine: Southwest / Tex-Mex

Nutrition

  • Serving Size: 1/6 recipe
  • Calories: 565
  • Sugar: 5 g
  • Sodium: 860 mg
  • Fat: 20 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 54 g
  • Fiber: 7 g
  • Protein: 41 g
  • Cholesterol: 105 mg

Keywords: One-Pot Cheesy Southwest Chicken and Rice Recipe, cheesy southwest chicken and rice, one pot chicken and rice, tex mex chicken and rice, cheesy chicken rice, southwest dinner

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Find it online: https://www.myrecipely.com/one-pot-cheesy-southwest-chicken-and-rice-recipe/