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One Pot Cheesy Southwest Chicken and Rice served in a bowl

Cheesy Southwest Chicken and Rice

A quick and easy one-pot meal that's creamy, cheesy, and packed with flavor, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southwestern
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup long-grain white rice, rinsed
  • 2 cups chicken broth
  • 1 cup shredded cheddar cheese or a Mexican cheese blend for extra flavor
  • 1 cup diced bell peppers (red, green, or a mix!)
  • 1 medium onion, diced
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 cup frozen corn
  • 1 can black beans, rinsed and drained
  • 2 medium flour or corn tortillas, cut into strips
Garnishes
  • Fresh cilantro for garnish
  • Avocado slices for garnish
  • Sour cream for garnish

Method
 

Preparation
  1. In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat.
  2. Add the diced onion and bell peppers, cooking until softened—about 4-5 minutes.
  3. Sprinkle in your spices (garlic powder, cumin, paprika) for added flavor.
Cooking
  1. Add the chicken pieces to the pot, stirring until evenly coated with the spices.
  2. Cook for an additional 5-6 minutes until the chicken is no longer pink.
  3. Stir in the rinsed rice, corn, black beans, and chicken broth.
  4. Bring the mixture to a boil, then reduce to a simmer.
  5. Cover the pot to keep moisture in, helping the rice cook evenly.
  6. After 15 minutes, sprinkle the tortilla strips on top, followed by the cheese.
  7. Cover and cook for an additional 5 minutes until the cheese is melted and bubbly.
Serving
  1. Remove from heat and top with fresh cilantro and avocado slices before serving.

Notes

For a tangy twist, substitute lemon with lime or switch up your cheese for a zesty pepper jack! Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.