Cheesy Southwest Chicken Rice
A creamy, bold one-pot meal featuring seasoned chicken, rice, peppers, and melted cheese. This comforting dish combines vibrant flavors with easy cleanup, perfect for weeknight dinners.
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.