Can I use chicken thighs instead of chicken breasts?

Absolutely. Chicken thighs are juicy and forgiving—just dice them the same way and brown them as usual.

Can I make One-Pot Cheesy Southwest Chicken and Rice spicier?

Yep! Use hot salsa, add a pinch of cayenne, or toss in diced jalapeños with the onions and peppers.

How do I store leftovers?

Store in an airtight container in the fridge for 3–4 days . Add a splash of broth when reheating to bring back the creamy texture.

You can, but creamy dishes can change texture a bit after freezing. If you do freeze it, thaw in the fridge overnight and reheat slowly with a little broth, stirring often.

What can I serve with it?

Honestly, it’s a full meal on its own. But it’s great with a simple green salad, tortilla chips, or sliced avocado on top

7 Cozy Easy One-Pot Cheesy Southwest Chicken and Rice

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.

Ingredients

Scale

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

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.
Sauté veggies: Add onion, bell pepper, and garlic. Cook 3–4 minutes until softened.
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.
Simmer: Reduce heat to low, cover, and simmer 20 minutes, or until rice is tender and most liquid is absorbed.
Make it creamy: Remove from heat. Stir in cream cheese and 1/2 cup cheddar until melted and creamy.
Melt the top cheese: Sprinkle remaining 1/2 cup cheddar over the top, cover, and rest 5 minutes to melt.
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