One-Pot Cheesy Southwest Chicken and Rice

If your weeknights feel like a nonstop relay race (work, kids, laundry, “what’s for dinner?” on repeat), One-Pot Cheesy Southwest Chicken and Rice is about to become your new best friend. It’s warm, creamy, a little zesty, and—best part—everything cooks in one pot. That means fewer dishes, fewer tears, and more time to actually sit down while the cheese is still melty.

This is the kind of dinner that tastes like you tried really hard… even if you were answering emails while stirring. Been there.

Why You’ll Love This One-Pot Cheesy Southwest Chicken and Rice

• One pot = minimal cleanup. Your sink stays (mostly) peaceful.
• Cheesy, creamy comfort. Cheddar + cream cheese = a cozy blanket in food form.
• Family-friendly Southwest flavor. It’s flavorful without being “whoa, my mouth is on fire.”
• Leftovers reheat like a dream. Tomorrow-you will be grateful.

Ingredients You’ll Need

Here’s what makes this One-Pot Cheesy Southwest Chicken and Rice so satisfying:

Protein

• 1 lb boneless, skinless chicken breasts, diced – lean, hearty, and cooks quickly in bite-size pieces.

Grains

• 1 cup long-grain white rice, rinsed – the base that soaks up all that broth-and-salsa goodness.

Dairy (aka the “comfort crew”)

• 1 cup shredded cheddar cheese – creamy, rich, and gives that irresistible cheese pull.
• 1/2 cup cream cheese, softened – makes the whole pot silky and extra comforting.

Veggies

• 1 medium onion, diced – adds sweetness and depth.
• 1 bell pepper, diced – crunch, color, and a fresh bite.
• 2 cloves garlic, minced – the “smells amazing” ingredient.
• 1 can (15 oz) black beans, drained and rinsed – fiber + extra protein that makes it feel filling.
• 1 cup corn (frozen or canned) – sweet little pops of texture.

Liquids

• 2 cups chicken broth – cooks the rice and builds flavor.
• 1 cup salsa – brings the Southwest vibe without extra effort.

Spices

• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

Step-by-Step: How to Make It (Without Stress)

Grab a big pot or deep skillet with a lid. Then let’s do this.

1) Brown the chicken

Heat 1 tablespoon oil over medium heat. Add diced chicken and cook until browned, about 5–7 minutes.
Don’t worry if it’s not fully cooked through yet—it’ll finish later with the rice.

2) Sauté the veggies

Add onion, bell pepper, and garlic. Cook 3–4 minutes, until softened and your kitchen smells like dinner is handled.

3) Add the rest of the good stuff

Stir in:

• black beans
• corn
• rinsed rice
• chicken broth
• salsa
• chili powder, cumin, salt, pepper

Bring it to a boil.

4) Simmer

Reduce heat to low, cover, and simmer 20 minutes, until the rice is tender and most of the liquid is absorbed.
Try not to lift the lid a dozen times (I know it’s tempting). Rice likes privacy.

5) Make it creamy

Remove from heat. Stir in cream cheese and half the cheddar until smooth and melty.

6) Melt the top cheese like a champion

Sprinkle the rest of the cheddar on top, cover again, and let it sit 5 minutes.
This is the moment where everyone suddenly appears in the kitchen like, “Oh wow, what smells so good?”

7) Serve

Scoop into bowls and top with fresh cilantro if you’re feeling fancy (or if you’re trying to convince yourself you’re the kind of person who buys herbs regularly).

Tips for the Best Results

• Rinse your rice. It helps keep things from getting overly sticky.
• Keep the heat low during simmer. Too high = scorched bottom and rice that’s still crunchy (rude).
• If it looks too thick: add a splash of broth and stir. If it looks too thin: let it sit uncovered for a few minutes.
  (If your sauce looks too thick, don’t worry—it’s just extra comfort waiting to happen!)
• Use the salsa you love. Mild for picky eaters, medium if you like a little kick.

A Little “Real Life” Note From My Kitchen

This recipe has saved me on those days when my to-do list feels like it’s multiplying behind my back. You know the ones—when you’re tired, hungry, and suddenly everyone needs something right now. One-Pot Cheesy Southwest Chicken and Rice is my “I can’t do complicated tonight” dinner that still feels like a warm win.

FAQs About One-Pot Cheesy Southwest Chicken and Rice

One More Scoop Before You Go

If you need a dinner that’s comforting, flavorful, and doesn’t leave your kitchen looking like a tornado touched down, One-Pot Cheesy Southwest Chicken and Rice is it. It’s cheesy, cozy, and the kind of meal that makes everyone think you had a plan all along. Make it once, and don’t be surprised if it becomes your “default dinner” on busy nights.

Keep the Comfort Going

If this One-Pot Cheesy Southwest Chicken and Rice hit the spot, don’t stop here—these reader-favorite recipes bring the same cozy, big-flavor energy (and they’re just as weeknight-friendly):

• Creamy Garlic Lime Cilantro Sauce (the zesty drizzle that makes everything taste “fancy”) — Spoon it over your bowl for a bright, creamy finish that’ll have you licking the spoon (no judgment).
• Chicken Burrito Casserole (cheesy, cozy, and perfect for feeding a hungry crew) — Same Southwest vibes, baked into a comforting, family-style dinner.
• Slow Cooker Creamy Southwest Chicken Soup (a warm bowl of comfort) — When you want dinner to basically cook itself while you live your life.
• Street Corn Chicken and Rice Bowls (sweet corn + bold flavor heaven) — If you loved the corn-and-rice combo here, this one’s a must-try.

And if you made this recipe, I’d love to hear how it turned out—scroll down and leave a ⭐⭐⭐⭐⭐ star rating and a quick review so other home cooks know what to expect!

One-Pot Cheesy Southwest Chicken and Rice

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• Author: Mounia
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

One-Pot Cheesy Southwest Chicken and Rice is a cozy, creamy, family-friendly dinner made in one pot with tender chicken, fluffy rice, black beans, corn, salsa, and melty cheddar.

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Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken breasts, diced

• 1 tbsp oil (olive or avocado)

• 1 medium onion, diced

• 1 bell pepper, diced (any color)

• 2 cloves garlic, minced

• 1 cup long-grain white rice, rinsed

• 2 cups chicken broth

• 1 cup salsa (mild/medium, your choice)

• 1 can (15 oz) black beans, drained and rinsed

• 1 cup corn (frozen or canned, drained if canned)

• 1 tsp chili powder

• 1 tsp cumin

• Salt and pepper, to taste

• 1/2 cup cream cheese, softened

• 1 cup shredded cheddar cheese, divided

• Optional garnish: chopped cilantro, extra salsa, lime wedges

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Instructions

1. Brown the chicken: Heat oil in a large pot or deep skillet over medium heat. Add diced chicken, season with salt and pepper, and cook 5–7 minutes until lightly browned.

2. Sauté veggies: Add onion, bell pepper, and garlic. Cook 3–4 minutes until softened.

3. Build the pot: Stir in rice, chicken broth, salsa, black beans, corn, chili powder, cumin, and a pinch more salt/pepper. Bring to a boil.

4. Simmer: Reduce heat to low, cover, and simmer 20 minutes, or until rice is tender and most liquid is absorbed.

5. Make it creamy: Remove from heat. Stir in cream cheese and 1/2 cup cheddar until melted and creamy.

6. Melt the top cheese: Sprinkle remaining 1/2 cup cheddar over the top, cover, and rest 5 minutes to melt.

7. Serve: Scoop into bowls and garnish with cilantro (optional). Enjoy!

Notes

Rice tip: Keep the lid on while simmering—rice cooks best without peeking.

Too thick? Stir in a splash of broth after cooking until creamy again.

Swap ideas: Use chicken thighs, pepper jack cheese, or add diced jalapeño for heat.

Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat with a splash of broth.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Method: One-Pot / Stovetop
• Cuisine: Southwest / Tex-Mex

Nutrition

• Serving Size: 1 Serving
• Calories: 500 kcal
• Sugar: 6 g
• Sodium: 750 mg
• Fat: 17 g
• Saturated Fat: 8 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 4 g
• Protein: 35 g
• Cholesterol: 150 mg