Can I use brown rice instead of white rice?

You can, but it takes longer and usually needs more liquid. Brown rice may need 10–15 extra minutes plus an additional splash of broth. If you’re doing brown rice, keep an eye on the pot and adjust as needed.

Can I make this ahead of time?

Yes! It’s a great make-ahead meal. Just store it in an airtight container and reheat gently with a splash of broth to bring back the creaminess.

How do I store leftovers?

Pop leftovers into the fridge for 3–4 days . Reheat on the stove or microwave with a little broth (or even a bit of water) so the rice loosens up.

Can I freeze One Pot Cheesy Southwest Chicken and Rice?

You can, though creamy dishes can change texture slightly after freezing. If you freeze it, cool completely, store in freezer-safe containers, and thaw overnight in the fridge. Reheat slowly and stir well.

What can I serve with it?

Honestly, it’s a full meal on its own. But if you want extras: a simple green salad tortilla chips sliced avocado or guacamole a dollop of sour cream

One Pot Cheesy Southwest Chicken and Rice: Irresistible 30-Minute Win

Description

A cozy, flavor-packed One Pot Cheesy Southwest Chicken and Rice made with tender chicken, salsa, black beans, corn, and melty cheese—easy, comforting, and weeknight-friendly.

Ingredients

Scale

1 tbsp oil
1 lb boneless, skinless chicken breasts, diced
1 medium onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 cup long-grain white rice, rinsed
2 cups chicken broth
1 cup salsa (mild/medium)
1 tsp chili powder
1 tsp cumin
Salt and pepper, to taste
1 can (15 oz) black beans, drained and rinsed
1 cup corn (frozen or canned)
1/2 cup cream cheese, softened
1 cup shredded cheddar cheese, divided
Optional: chopped cilantro, for serving

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Instructions

Heat oil in a large pot or deep skillet over medium heat. Add diced chicken and cook 5–7 minutes until browned.
Add onion, bell pepper, and garlic. Cook 3–4 minutes until softened.
Stir in rice, broth, salsa, chili powder, cumin, salt, pepper, black beans, and corn. Bring to a boil.
Reduce heat to low, cover, and simmer 20 minutes, until rice is tender and most liquid is absorbed.
Remove from heat. Stir in cream cheese and half the cheddar until smooth and melty.
Sprinkle remaining cheddar on top, cover, and let sit 5 minutes until melted.
Serve warm (add cilantro if you’d like).

Notes

Keep the lid on while the rice simmers—rice cooks best when it’s not being watched.

Mild salsa keeps it kid-friendly; spicy salsa adds heat fast.

For creamier leftovers, reheat with a splash of broth.

Nutrition will vary depending on salsa, broth, and cheese brands.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dinner
Method: One-Pot / Stovetop
Cuisine: Southwest / Tex-Mex

Nutrition

Serving Size: 1 serving
Calories: 765 kcal
Sugar: 6 g
Sodium: 1000 mg
Fat: 28 g
Saturated Fat: 13 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 71 g
Fiber: 8 g
Protein: 54 g
Cholesterol: 155 mg