Experience the ultimate comfort of creamy, bold Southwest flavors all in one convenient pot. Tender chicken pieces mingle with fragrant rice, vibrant peppers, and melty cheese creating a dish that’s as satisfying as it is easy to make.
This one-pot wonder is perfect for busy weeknights or meal prep, delivering big flavors with minimal mess. The robust spices paired with colorful vegetables make each bite a festive celebration of Southwest cuisine.
- All-in-one pot simplicity minimizes cleanup and cooking time.
- Complete meal with protein, vegetables, and carbs for balanced nutrition.
- Customizable spice level to suit your taste and dietary preferences.
Ingredients
- Olive Oil: A tablespoon of extra virgin olive oil to gently sauté ingredients and build a rich base for flavor.
- Chicken Breast: One pound diced, providing lean protein and tender texture that absorbs spices well.
- Chili Powder: One teaspoon to add smoky warmth and the essential Southwest seasoning note.
- Cumin: One teaspoon to bring earthy depth and highlight the dish’s bold profile.
- Paprika: Half teaspoon for mild sweetness and vibrant color.
- Garlic Powder: Half teaspoon to enhance savory notes with subtle pungency.
- Salt & Black Pepper: To taste, balancing flavors and seasoning the chicken perfectly.
- Onion: One small diced onion adding sweetness and a fragrant foundation for the vegetables.
- Red Bell Pepper: One chopped, giving crunchiness and fresh, slightly sweet flavor.
- Garlic Cloves: Two minced cloves to boost aroma and savory complexity.
- Long-Grain Rice: One cup, providing fluffy, separate grains that soak up the flavorful broth.
- Chicken Broth: Two cups, enriching the rice cooking liquid with savory depth.
- Canned Diced Tomatoes with Green Chilies: Half cup, adding tangy brightness and subtle heat.
- Corn Kernels: Half cup for bursts of natural sweetness and color contrast.
- Black Beans: Half cup, rinsed and drained, contributing creamy texture and additional protein.
- Cheddar or Mexican-Blend Cheese: One and a half cups shredded, delivering melty creaminess that binds the dish.
- Chopped Cilantro: Two tablespoons added fresh on top for herbal brightness and garnish.
Instructions
- Heat Oil and Sauté Chicken
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Begin by heating a tablespoon of olive oil in a large pot over medium heat. Season the diced chicken with chili powder, cumin, paprika, garlic powder, salt, and black pepper. Add the chicken to the pot and cook for 4 to 5 minutes, stirring occasionally until just browned but not fully cooked through. This step locks in flavor and creates a savory crust.
- Cook Vegetables
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Remove the chicken and set aside. In the same pot, add diced onion and red bell pepper, cooking for about 3 minutes until softened to release their natural sweetness. Then add minced garlic, cooking for an additional 30 seconds to avoid bitterness but develop aromatic depth.
- Add Rice and Liquids
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Stir in the long-grain rice, coating grains with the oil and vegetable mixture. Pour in chicken broth along with canned diced tomatoes with green chilies, corn kernels, and rinsed black beans. Bring the mixture to a rolling boil to activate the rice cooking process and evenly distribute flavors.
- Simmer with Chicken
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Return the browned chicken back to the pot. Cover the pot and reduce heat to low, letting everything simmer gently for 15 to 18 minutes until the rice is tender and liquid is absorbed. This allows the flavors to meld beautifully while the chicken finishes cooking thoroughly.
- Incorporate Cheese
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Turn off the heat and immediately stir in the shredded cheddar or Mexican-blend cheese. The residual heat melts the cheese into a luscious, creamy finish that ties the dish together and adds richness.
- Garnish and Serve
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Top the cheesy chicken and rice with freshly chopped cilantro for a bright herbal note. Serve hot, optionally accompanied by avocado slices, sour cream, or lime wedges for added creaminess and zesty contrast.
- To make this dish spicier, simply add diced jalapeños when cooking the vegetables.
- Brown rice can be substituted, but increase broth by half cup and simmer 10 minutes longer.
- This recipe is perfect for meal prep; it reheats well and flavors deepen over time.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave with a splash of broth to maintain creaminess and moisture.
Serving Suggestions
Serve this hearty dish with cool avocado slices, a dollop of sour cream, and fresh lime wedges for brightness. Pair with a simple green salad to balance the creamy richness.
- Searing the chicken first helps lock in juices and adds a caramelized flavor layer.
- Using canned diced tomatoes with green chilies injects subtle heat and acidity, enhancing the overall profile.
- For extra creaminess, stir in a tablespoon of cream cheese along with the shredded cheese at the end.
FAQs
- Can I use other proteins instead of chicken?
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Yes, ground turkey or diced pork work well as alternatives, adjusting cooking times accordingly.
- Is this recipe gluten-free?
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Yes, if you use gluten-free chicken broth, all ingredients are naturally gluten-free.
- Can I prepare this recipe in advance?
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Absolutely, it stores beautifully for meal prep and tastes great when reheated.
- How can I make it spicier?
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Add diced jalapeños or a pinch of cayenne pepper during the vegetable cooking step for extra heat.
- Can I substitute the rice with quinoa or cauliflower rice?
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Quinoa can be substituted but requires slightly different cooking times; cauliflower rice should be added near the end to avoid overcooking.
- Do I need to rinse the rice before cooking?
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Rinsing rice helps remove excess starch and prevents clumping, but it’s optional based on preference.
- What is the best cheese to use?
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A sharp cheddar or Mexican cheese blend melts well and complements the spice profile perfectly.
Cheesy Southwest Chicken Rice
Equipment
- 1 pot for cooking all ingredients
- 1 knife for chopping vegetables and chicken
- 1 spoon for stirring
Ingredients
- 1 tablespoon olive oil
- 1 lb chicken breast diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 1 small onion diced
- 1 red bell pepper chopped
- 2 cloves garlic minced
- 1 cup long-grain rice
- 2 cups chicken broth
- ½ cup canned diced tomatoes with green chilies
- ½ cup corn kernels
- ½ cup black beans rinsed
- 1½ cups shredded cheddar or Mexican-blend cheese
- 2 tablespoons chopped cilantro
Instructions
- Heat olive oil in a pot over medium heat.
- Season diced chicken with chili powder, cumin, paprika, garlic powder, salt, and black pepper.
- Cook chicken for 4 to 5 minutes until lightly browned, then remove and set aside.
- In the same pot, add diced onion and chopped red bell pepper; cook for 3 minutes.
- Add minced garlic and cook for 30 seconds.
- Stir in rice, then add chicken broth, diced tomatoes with green chilies, corn kernels, and rinsed black beans.
- Bring mixture to a boil.
- Return the cooked chicken to the pot, cover, and simmer for 15 to 18 minutes until rice is tender.
- Turn off heat and stir in shredded cheese until melted.
- Top with chopped cilantro and serve hot.
Notes
- Add jalapeños for a spicy kick.
- Replace chicken with turkey if preferred.
- Mix in cream cheese for extra creaminess.
- Use brown rice with extra broth and extended cooking time.
- This dish is ideal for meal prep and reheats well.
