Description
Enjoy a creamy and flavorful One-Pot Cheesy Southwest Chicken & Rice dish, combining tender diced chicken, fluffy white rice, black beans, corn, and a vibrant mix of Southwest spices. Melted cheddar and cream cheese create a rich, gooey texture, making this a comforting and easy gluten-free meal perfect for any night.
Ingredients
Protein:
- 1 lb boneless, skinless chicken breasts, diced
Grains:
- 1 cup long-grain white rice, rinsed
Dairy:
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
Vegetables:
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
Liquids:
- 2 cups chicken broth
- 1 cup salsa
Spices:
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Cook the chicken: In a large pot, heat 1 tablespoon of oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes, ensuring the pieces are evenly cooked on all sides.
- Sauté the vegetables: Add the diced onion, bell pepper, and minced garlic to the pot with the browned chicken. Cook until the vegetables soften, approximately 3-4 minutes, stirring occasionally to combine flavors.
- Add remaining ingredients and bring to boil: Stir in the black beans, corn, rinsed rice, chicken broth, salsa, chili powder, cumin, salt, and pepper. Mix well to combine all ingredients and bring the mixture to a boil over medium-high heat.
- Simmer and cook rice: Reduce heat to low, cover the pot, and let it simmer gently for 20 minutes, or until the rice is tender and all liquid is absorbed, stirring occasionally if needed to avoid sticking.
- Incorporate cheeses: Remove the pot from heat. Stir in the softened cream cheese and half of the shredded cheddar cheese until melted and creamy, blending well to make the dish rich and cheesy.
- Let cheese melt: Sprinkle the remaining cheddar cheese on top, cover the pot again, and let it sit for 5 minutes off the heat to allow the cheese to melt thoroughly.
- Serve: Serve the cheesy Southwest chicken and rice warm, optionally garnished with fresh cilantro for a pop of color and freshness.
Notes
- Make sure to rinse the rice thoroughly to remove excess starch for fluffier rice.
- Adjust spices like chili powder and cumin based on your preferred heat level.
- You can substitute chicken broth with vegetable broth to make it vegetarian, but omit chicken for a different recipe.
- For a creamier texture, add an extra 1/4 cup cream cheese or use full-fat cheddar cheese.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwest American
