One-Pot Cheesy Southwest Chicken & Rice
This is a simple and flavorful one-pot meal that combines chicken, rice, and cheese with a southwest twist.
Equipment
- Large pot
- Cutting board
Ingredients
Protein
- 1 lb boneless, skinless chicken breasts, diced provides lean protein and heartiness
Grains
- 1 cup long-grain white rice, rinsed serves as the base, absorbing flavors
Dairy
- 1 cup shredded cheddar cheese adds creaminess and richness
- ½ cup cream cheese, softened enhances creaminess and flavor
Vegetables
- 1 medium onion, diced adds sweetness and depth
- 2 cloves garlic, minced infuses the dish with aromatic flavor
- 1 can (15 oz) black beans, drained and rinsed adds fiber and protein
- 1 cup corn, frozen or canned adds sweetness and texture
Liquids
- 2 cups chicken broth provides moisture and flavor
- 1 cup salsa adds zest and spice
Spices
- 1 teaspoon chili powder enhances the southwest flavor
- 1 teaspoon cumin adds warmth and earthiness
- Salt and pepper to taste essential for seasoning
Instructions
- In a large pot, heat a little oil over medium heat. Add the diced chicken and cook until no longer pink.
- Add the onion, bell pepper, and garlic. Cook until the vegetables are soft.
- Stir in the rice, chicken broth, salsa, chili powder, cumin, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 20 minutes or until the rice is cooked.
- Once cooked, stir in the black beans, corn, cream cheese, and half of the cheddar cheese until melted.
- Serve topped with the remaining cheddar cheese.
Notes
You can customize this recipe with your favorite vegetables or spices.