One-Pot Cheesy Southwest Chicken & Rice

9 janvier 2026 par Chef Hanna Zest

Introduction

This one-pot cheesy southwest chicken and rice gets dinner on the table fast without skimping on flavor. It’s designed for busy nights when you want hearty comfort with minimal cleanup. Use diced chicken, pantry-friendly beans and corn, and a simple spice boost to keep things lively. For another quick, hands-off weeknight option try this one-pot spicy garlic butter chicken tortellini to rotate your meal plan without extra fuss.

Why This Recipe Works

This dish is a winner because everything cooks together in one pot, which saves time and produces cohesive flavor. The rice absorbs the seasoned broth and tomato juices, making each bite savory and satisfying. Using canned beans and frozen or canned corn keeps prep under control and pantry-friendly. Taco seasoning adds a familiar southwest profile without multiple spices to measure. Melting cheese in at the end creates a creamy finish that kids and adults both appreciate. The method scales easily so you can double it for meal prep or shrink it for two.

Flavor and Texture

Bright diced tomatoes and the slight sweetness of corn balance the savory chicken and cheddar or Monterey Jack. The rice gives the dish body and soaks up the seasoned broth for tender, flavorful grains. Black beans add a soft, earthy contrast and a protein boost that complements the chicken. The melted cheese creates a glossy, indulgent coating that ties the whole pan together. A sprinkle of chopped cilantro at the end adds a fresh hit that lifts the richer elements.

Ingredients

– 1 pound diced chicken breast
– 1 cup rice (white or brown)
– 1 can black beans, drained and rinsed
– 1 cup corn (frozen or canned)
– 1 cup diced tomatoes
– 1 cup chicken broth
– 1 cup shredded cheese (cheddar or Monterey Jack)
– 1 tablespoon taco seasoning
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)

Step by Step Instructions

1. In a large pot, sauté the diced chicken over medium heat until browned.
2. Add the rice, black beans, corn, diced tomatoes, chicken broth, and taco seasoning.
3. Stir to combine and bring to a boil.
4. Reduce heat to low, cover the pot, and simmer for about 20 minutes or until the rice is tender.
5. Remove from heat and stir in shredded cheese until melted.
6. Season with salt and pepper to taste, and garnish with chopped cilantro before serving.

Quick Tips and Shortcuts

If time is tight, use precooked rotisserie chicken diced and warmed through in step one to shave minutes off cook time. Swap instant rice and reduce simmer time per package directions, watching liquid levels closely. Frozen corn and canned beans are perfect shortcuts and keep the pantry flexible. For a faster cleanup, use a nonstick or well-seasoned pot so nothing sticks while simmering. Need more one-pot ideas for busy nights try this 20-minute Mongolian chicken for a different quick-protein option.

Storage and Meal Prep

Cool leftovers to room temperature, then store in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a splash of broth or in the microwave until warmed through, stirring to redistribute melted cheese. This recipe freezes reasonably well; thaw overnight in the refrigerator before reheating to maintain texture. Portion into meal-sized containers for easy grab-and-go lunches.

Short Closing Note

This one-pot southwest chicken and rice is designed to be fast, flexible, and forgiving. It’s a simple weekday meal that still feels comforting and homemade.

FAQ

Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Can I customize the ingredients?

Yes, simple swaps can be made for convenience or dietary needs.