Description
One-pot Southwest Chicken and Rice is a creamy, cheesy, and flavor-packed dinner made with tender chicken, fluffy rice, black beans, corn, and zesty salsa. Ready in just 45 minutes, this gluten-free dish is perfect for busy weeknights or cozy family meals.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup long-grain white rice, rinsed
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 2 cups chicken broth
- 1 cup salsa
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of oil in a large pot over medium heat. Add diced chicken and cook until browned, about 5–7 minutes.
- Add onion, bell pepper, and garlic. Cook until softened, about 3–4 minutes.
- Stir in rice, black beans, corn, chicken broth, salsa, chili powder, cumin, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.
- Remove from heat and stir in cream cheese and half the cheddar cheese until melted and creamy.
- Top with remaining cheddar cheese, cover, and let sit for 5 minutes to melt.
- Serve warm, garnished with cilantro if desired.
Notes
- This dish can be made ahead and refrigerated for up to 3 days.
- To freeze, cool completely, store in an airtight container, and freeze up to 2 months.
- Swap quinoa for rice for a healthier variation.
- Use spicy salsa or add jalapeños for extra heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: One-Pot Cooking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg