One-Pot Cheesy Southwest Chicken and Rice Recipe

This One-Pot Cheesy Southwest Chicken and Rice is the ultimate comfort food solution for busy evenings when you crave something hearty and flavorful without spending hours in the kitchen. This vibrant dish brings together tender chunks of chicken, fluffy rice, and a medley of Southwestern ingredients in a creamy, cheese-laden sauce that creates pure dinner magic. The best part? Everything cooks in a single pot, making cleanup a breeze.

What sets this recipe apart is how it balances convenience with incredible taste. The combination of black beans and corn adds both texture and nutrition, while the blend of cumin and chili powder infuses the dish with warm, smoky undertones that transport your taste buds straight to the Southwest. The cream cheese creates a luxurious sauce that coats every grain of rice, while the melted cheddar adds that irresistible gooey factor we all love.

This gluten-free meal works beautifully for weeknight dinners, meal prep sessions, or casual gatherings. It’s one of those reliable recipes that delivers consistent results and always satisfies a crowd. The beauty lies in its simplicity—straightforward ingredients, minimal prep work, and maximum flavor payoff. Whether you’re cooking for picky eaters or food enthusiasts, this cheesy Southwest creation hits all the right notes.

What You’ll Need

For the Base:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup long-grain white rice, rinsed thoroughly
• 2 cups chicken broth
• 1 cup salsa (your preferred heat level)
• 1 medium onion, finely diced
• 1 bell pepper, diced (any color)
• 2 cloves garlic, minced

For the Mix-ins:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (frozen or canned, drained)

For the Cheese Factor:

• 1 cup shredded cheddar cheese, divided
• 1/2 cup cream cheese, softened to room temperature

For Seasoning:

• 1 tsp chili powder
• 1 tsp ground cumin
• Salt and pepper to taste

How to Make It

Start by heating a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced chicken pieces and cook them for 5-7 minutes, stirring occasionally, until they develop a golden-brown exterior. The chicken doesn’t need to be fully cooked through at this stage since it will continue cooking with the rice.

Toss in the diced onion, bell pepper, and minced garlic to the pot with the chicken. Sauté everything together for 3-4 minutes until the vegetables soften and become fragrant. This creates the aromatic foundation that gives the dish its depth of flavor.

Add the rinsed rice to the pot, followed by the black beans, corn, chicken broth, salsa, chili powder, cumin, salt, and pepper. Stir everything thoroughly to ensure the seasonings are evenly distributed. Bring the mixture to a rolling boil, then immediately reduce the heat to low.

Cover the pot with a tight-fitting lid and let it simmer gently for 20 minutes without lifting the lid. This allows the rice to absorb all the flavorful liquid and cook to tender perfection while the chicken finishes cooking through.

After 20 minutes, remove the pot from heat and stir in the softened cream cheese along with half of the shredded cheddar cheese. Mix until both cheeses melt completely into the rice, creating a creamy, cohesive mixture. Sprinkle the remaining cheddar cheese over the top, replace the lid, and let it sit undisturbed for 5 minutes. The residual heat will melt the cheese into a beautiful, gooey topping.

Fluff the rice gently with a fork before serving. Garnish with fresh cilantro, sliced green onions, diced avocado, or a dollop of sour cream if desired.

Make-Ahead and Storage Tips

This dish is perfect for meal prepping. Prepare the entire recipe as directed and let it cool completely before transferring to airtight containers. Store in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or water to restore moisture, as the rice tends to absorb liquid as it sits.

For longer storage, freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave. The texture holds up remarkably well, making this an excellent option for batch cooking.