This one-pot cheesy southwest chicken rice is a weeknight winner. It cooks in one pan, so cleanup is fast. The dish is warm, creamy, and a little smoky from the taco seasoning. You get tender chicken, fluffy rice, sweet corn, and melty cheese in every bite. If you enjoy hearty casseroles, you might also like this Easy Cheesy Baked Potato Chicken Broccoli Casserole for another simple comfort meal.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving:
- Calories per serving: 605 kcal
- Protein: 52 g
- Carbohydrates: 58 g
- Fat: 15 g
- Fiber: 6 g
- Sugar: 3 g
- Sodium: 850 mg
Why Make This One Pot Cheesy Southwest Chicken Rice
This recipe is quick, filling, and made in one pot. The cheese makes it creamy and comforting. The taco seasoning gives it a southwest flavor without extra effort. It’s perfect for busy weeknights, meal prep, or when you want a crowd-pleaser with minimal dishes. The aroma while it cooks is warm and savory, and the finished dish looks colorful with red tomatoes, yellow corn, and green cilantro.
How to Make One Pot Cheesy Southwest Chicken Rice
You’ll brown the chicken first, add the rice and pantry ingredients, simmer until the rice soaks up the broth, then stir in cheese. Simple moves give big flavor. Use a heavy-bottomed pot with a tight-fitting lid for best results.
Ingredients:
- 1 pound chicken breast, diced
- 1 cup rice
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup diced tomatoes
- 1 cup chicken broth
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 packet taco seasoning
- Salt and pepper to taste
- Chopped cilantro for garnish
Directions:
Step 1: Preparation
Pat the diced chicken dry and season lightly with salt and pepper. Measure out the rice, drain and rinse the black beans, and have the corn, diced tomatoes, chicken broth, cheese, and taco seasoning ready.
Step 2: Sautéing the Chicken
In a large pot, heat a little oil over medium heat. Add the diced chicken in a single layer. Cook, stirring occasionally, until browned on all sides and mostly cooked through, about 5–7 minutes.
Step 3: Mixing the Ingredients
Add the rice, drained black beans, corn, diced tomatoes (with juices if canned), chicken broth, and taco seasoning to the pot. Stir to combine and scrape any browned bits from the bottom of the pot.
Step 4: Cooking the Rice
Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for about 20 minutes or until the rice is tender and the liquid is absorbed. Do not lift the lid often; steam cooks the rice.
Step 5: Finishing with Cheese
Remove the pot from heat and stir in the shredded cheese until it melts and makes the rice creamy. Taste and season with additional salt and pepper if needed.
Step 6: Garnishing and Serving
Spoon the cheesy southwest chicken rice into bowls and garnish with chopped cilantro. Serve hot.
How to Serve One Pot Cheesy Southwest Chicken Rice
Serve this dish on its own for a full meal. For variety, offer lime wedges, sour cream, or avocado slices on the side. Add a simple green salad for freshness or roasted vegetables for a heartier plate. For a spicy kick, serve with pickled jalapeños or a drizzle of hot sauce.
How to Store One Pot Cheesy Southwest Chicken Rice
- Refrigerator: Cool to room temperature and store in an airtight container for up to 3–4 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently in a skillet over low heat with a splash of chicken broth or water, or microwave in short bursts, stirring between intervals to keep it creamy.
Expert Tips for Perfect One Pot Cheesy Southwest Chicken Rice
- Use long-grain white rice for predictable cook time. If you use brown rice, add extra liquid and increase simmer time.
- Toast the rice briefly in the pot for a nutty flavor before adding liquid.
- If the rice is undercooked and the pot is dry, add 1/4 cup more broth and cook a few minutes longer.
- For evenly diced chicken, cut into 1/2-inch pieces so they cook quickly and uniformly.
- Let the pot rest off the heat for 5 minutes before serving to allow flavors to settle.
- Taste and adjust seasoning at the end; taco seasoning can be salty, so add extra salt only if needed.
Delicious Variations
- Vegetarian: Replace chicken with extra beans and add bell peppers. Use vegetable broth.
- Spicy Southwest: Add diced green chilies or a chopped jalapeño when mixing the ingredients.
- Smoky Chipotle: Stir in 1–2 teaspoons chipotle in adobo sauce for smoky heat.
- Creamy Salsa Verde: Swap diced tomatoes for salsa verde and use Monterey Jack cheese.
- Cilantro Lime: Finish with lime zest and more cilantro for a bright finish.
Frequently Asked Questions
-
How can I make this gluten-free?
This recipe is naturally gluten-free if your taco seasoning and canned goods are labeled gluten-free. Always check labels. -
Can I use brown rice instead of white rice?
Yes. Brown rice needs more liquid and a longer cook time (about 40–45 minutes). Increase chicken broth to about 1 1/2 cups and simmer until tender. -
What if my rice is still hard after 20 minutes?
Add 1/4 cup chicken broth or water, cover, and cook another 5–10 minutes. Avoid stirring too often during cooking. -
Can I cook this in a skillet instead of a pot?
Yes. Use a deep-sided skillet with a lid. The key is even heat and enough liquid to cook the rice. -
How do I reduce sodium?
Use low-sodium chicken broth, rinse the canned beans well, choose a low-sodium taco seasoning or make your own, and use a lower-sodium cheese. -
Can I use pre-cooked chicken or rotisserie chicken?
Absolutely. Add pre-cooked chicken in the last few minutes of cooking just to warm it. This shortens active cooking time. -
Is this freezer-friendly?
Yes. Cool completely, then freeze in portions for up to 2 months. Reheat gently to retain texture.
Conclusion
This One Pot Cheesy Southwest Chicken Rice is easy, satisfying, and full of bold flavors. It’s a great go-to for busy nights and makes tasty leftovers. For a similar one-pan southwest take with a slightly different twist, check out Southwest Chicken and Rice (one pan!) – The Chunky Chef. Give this recipe a try—you’ll love how simple it is to make a comforting, flavorful meal in one pot.
Print
One Pot Cheesy Southwest Chicken Rice
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick and hearty one-pot meal combining tender chicken, fluffy rice, and melty cheese with a smoky southwest flavor.
Ingredients
- 1 pound chicken breast, diced
- 1 cup rice
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup diced tomatoes
- 1 cup chicken broth
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 packet taco seasoning
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Pat the diced chicken dry and season lightly with salt and pepper. Measure out the rice, drain and rinse the black beans, and have the corn, diced tomatoes, chicken broth, cheese, and taco seasoning ready.
- In a large pot, heat a little oil over medium heat. Add the diced chicken in a single layer. Cook, stirring occasionally, until browned on all sides and mostly cooked through, about 5–7 minutes.
- Add the rice, drained black beans, corn, diced tomatoes (with juices if canned), chicken broth, and taco seasoning to the pot. Stir to combine and scrape any browned bits from the bottom of the pot.
- Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for about 20 minutes or until the rice is tender and the liquid is absorbed.
- Remove the pot from heat and stir in the shredded cheese until it melts and makes the rice creamy. Taste and season with additional salt and pepper if needed.
- Spoon the cheesy southwest chicken rice into bowls and garnish with chopped cilantro. Serve hot.
Notes
For variations, consider adding diced green chilies for spice or using vegetable broth for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 605
- Sugar: 3g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 52g
- Cholesterol: 85mg
