Description
Get ready to fall in love with this comforting one-pot cheesy Southwest chicken & rice—a quick dinner that brings bold flavors and creamy textures together in one irresistible dish. This easy recipe is perfect for busy weeknights, offering a satisfying balance of protein, grains, and vibrant vegetables. Whether you’re looking for simple dinner ideas, easy recipes, or hearty food ideas, this dish delivers warmth, flavor, and convenience in every bite.
Ingredients
1 lb chicken breast
1 cup long-grain white rice
2 cups chicken broth
1 cup cheddar cheese shredded
1 cup Monterey Jack cheese shredded
1 cup bell peppers diced
1 cup corn kernels
1 cup black beans drained and rinsed
1 small onion chopped
3 cloves garlic minced
2 tbsp olive oil
1 tbsp chili powder
1 tsp cumin
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1/4 cup fresh cilantro chopped
2 tbsp lime juice
Instructions
1. Dice chicken, chop vegetables, and rinse rice until water runs clear.
2. Season chicken with chili powder, cumin, paprika, salt, and pepper.
3. Heat olive oil in a large pot and sear chicken until lightly browned.
4. Add onion and cook until soft, then stir in garlic and bell peppers.
5. Add rice and stir to coat, then pour in chicken broth and bring to a boil.
6. Reduce heat, cover, and simmer for 15–20 minutes until rice is tender.
7. Stir in black beans and corn and cook for a few minutes.
8. Sprinkle cheeses on top, cover, and let melt.
9. Finish with lime juice and fresh cilantro.
10. Fluff and serve warm.
Notes
Use freshly shredded cheese for smoother melting and better texture.
Rinse rice well to avoid a sticky consistency.
Add a splash of broth when reheating to keep the dish moist and flavorful.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Southwest
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg