Go Back
–+ servings
Cheesy Southwest Chicken & Rice

Cheesy Southwest Chicken & Rice: Cozy One-Pot Bliss

This Cheesy Southwest Chicken & Rice is a comforting and easy dinner recipe, perfect for busy weeknights, combining hearty chicken, vibrant vegetables, and creamy cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southwestern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, skinless chicken (breasts or thighs)
For the Rice
  • 1 cup Long-grain white or brown rice
For the Vegetables
  • 2 cups Bell peppers (any color, chopped)
  • 1 cup Corn (fresh, canned, or frozen)
For the Creamy Base
  • 1 cup Cheddar cheese (shredded)
  • 1 cup Monterey Jack cheese (shredded)
For Flavor
  • 1 tablespoon Cumin (adjust to taste)
  • 1 tablespoon Chili powder (adjust to taste)
  • 4 cups Low-sodium broth (chicken or vegetable)
For Extra Nurture
  • 1 can Black beans (rinsed and drained)

Equipment

  • large heavy-bottomed pot

Method
 

Step-by-Step Instructions
  1. Heat a large heavy-bottomed pot over medium heat for 2-3 minutes. Optionally, add olive oil to prevent sticking.
  2. Add diced chicken to the pot. Cook for 5-7 minutes until browned and cooked through, reaching an internal temperature of 165°F.
  3. Stir in the chopped bell peppers and corn, cooking for an additional 2-3 minutes until softened.
  4. Add rice and spices, mix well, then pour in the broth. Bring the mixture to a gentle simmer.
  5. Cover the pot with a lid, reduce heat to low, and let it cook undisturbed for 20 minutes.
  6. Remove from heat and stir in the cheese until melted and creamy.
  7. Garnish with fresh cilantro if desired, then serve hot.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 50gProtein: 35gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 800mgPotassium: 700mgFiber: 6gSugar: 3gVitamin A: 1500IUVitamin C: 80mgCalcium: 400mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze portions for up to 2 months.

Tried this recipe?

Let us know how it was!