Can I use brown rice instead of white rice?

Yes, but you'll need to increase the cook time and add extra broth. Brown rice takes longer to cook and needs more liquid to soften properly.

How do I make Southwest Chicken and Rice spicier?

To spice it up, use hot salsa, add jalapeños, cayenne pepper, or substitute with pepper jack cheese. Adjust the heat to your preference.

Is this Southwest Chicken and Rice recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free broth and salsa. Always check labels to be sure.

Can I freeze Cheesy Southwest Chicken and Rice?

Absolutely. Let the dish cool completely, then store in an airtight container and freeze for up to 2 months. Thaw in the fridge before reheating.

What can I serve with Southwest Chicken and Rice?

Serve it with a side of guacamole, a fresh green salad, cornbread, or scoop it into tortillas for easy burritos or tacos.

One-Pot Cheesy Southwest Chicken and Rice

Name: Southwest Chicken and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican-American
Ingredients: 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

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