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Easy One Pot Cheesy Southwest Chicken & Rice Dinner

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This One Pot Cheesy Southwest Chicken Rice Recipe is a weeknight lifesaver that combines convenience and incredible flavor. Tender chicken, fluffy rice, vibrant spices, and gooey cheese come together in one pot for a satisfying meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 cup long-grain white rice (jasmine or basmati)
  • 2 cups low-sodium chicken broth
  • 1 diced yellow onion
  • 2 cloves minced garlic
  • 1 can diced tomatoes (Rotel with green chilies)
  • 1 can black beans (rinsed and drained)
  • 1 cup frozen corn
  • 1 can mild green chilies (optional)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 pinch cayenne pepper (optional)
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Colby Jack cheese or sharp cheddar
  • 1 tablespoon olive oil or avocado oil
  • Salt and pepper to taste

Instructions

  1. First, cut the boneless, skinless chicken breasts (or thighs) into 1-inch bite-sized pieces and season them lightly with salt and pepper.
  2. Heat a tablespoon of olive oil in a large, deep pot or Dutch oven over medium-high heat. Add the chicken pieces in a single layer and sear for about 3-4 minutes per side until lightly browned. Remove the chicken from the pot and set aside.
  3. In the same pot, add the diced yellow onion and cook over medium heat for 3-5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
  4. Stir in the chili powder, cumin, smoked paprika, dried oregano, and a pinch of cayenne pepper (if using). Cook the spices for about 30 seconds, stirring constantly.
  5. Return the seared chicken to the pot. Stir in the rinsed rice, canned diced tomatoes (undrained), rinsed black beans, and corn. Pour in the low-sodium chicken broth and stir to combine, ensuring the rice is submerged in the liquid.
  6. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 18-20 minutes until all the liquid has been absorbed and the rice is tender.
  7. Once the rice is cooked, turn off the heat and remove the lid. Sprinkle the shredded cheese evenly over the top of the rice and chicken mixture. Place the lid back on for another 5 minutes to allow the cheese to melt.
  8. Remove the lid, fluff the rice gently with a fork, and give everything a final stir to incorporate the melted cheese. Serve hot, often with a sprinkle of fresh cilantro and a lime wedge.

Nutrition

Keywords: Rinse your rice to remove excess starch for fluffy grains. A squeeze of fresh lime juice and a sprinkle of cilantro enhance the flavors. For a milder dish, omit cayenne pepper and use mild green chilies.

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