One-Pot Southwest Chicken Rice (Printable Version)
Tender chicken and fluffy rice mingle with cheese and spices for a creamy, comforting Southwest dish.
# Everything You’ll Need:
→ Protein
01 -
1 lb boneless, skinless chicken breasts, diced
→ Grains
02 -
1 cup long-grain white rice, rinsed
→ Dairy
03 -
1 cup shredded cheddar cheese
04 -
1/2 cup cream cheese, softened
→ Vegetables
05 -
1 medium onion, diced
06 -
1 bell pepper, diced
07 -
2 cloves garlic, minced
08 -
1 can (15 oz) black beans, drained and rinsed
09 -
1 cup corn, frozen or canned
→ Liquids
10 -
2 cups chicken broth
11 -
1 cup salsa
→ Spices
12 -
1 tsp chili powder
13 -
1 tsp cumin
14 -
Salt and pepper, to taste
# Steps to Cook:
01 -
Heat 1 tablespoon of oil in a large pot over medium heat. Add diced chicken and cook until browned, 5 to 7 minutes.
02 -
Add diced onion, bell pepper, and minced garlic to the pot. Cook until softened, about 3 to 4 minutes.
03 -
Stir in black beans, corn, rinsed rice, chicken broth, salsa, chili powder, cumin, salt, and pepper. Bring mixture to a boil.
04 -
Reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.
05 -
Remove pot from heat. Stir in cream cheese and half of the shredded cheddar until creamy and melted.
06 -
Sprinkle remaining cheddar on top. Cover and let sit for 5 minutes to melt the cheese.
07 -
Serve warm, optionally garnished with fresh cilantro.
# Extra Suggestions:
01 -
Make ahead and refrigerate up to 3 days or freeze airtight for up to 2 months. Quinoa may replace rice for a healthier alternative. Add jalapeños or spicy salsa for heat.