One Pot Cheesy Southwest Chicken Rice

One Pot Cheesy Southwest Chicken Rice is my go-to when I need dinner on the table fast without sacrificing flavor. This hearty dish combines tender chicken, fluffy rice, and bold southwest spices all in one pot, making cleanup a breeze. I’ve made this recipe countless times for my family, and it never disappoints.

I’ll never forget the first time I threw this together on a hectic Tuesday evening. The kids were hungry, and I had minimal energy for cooking. As the rice simmered with the chicken and spices, my kitchen filled with the most amazing aroma of cumin and chili powder. When I lifted that lid and saw perfectly cooked rice topped with melted cheddar cheese, I knew I’d found a keeper. This cheesy southwest chicken and rice recipe delivers restaurant-quality flavors with minimal effort, and the best part? Everything cooks in one pot, so you’ll spend less time scrubbing dishes and more time enjoying dinner with your loved ones.

What You’ll Need for This Southwest Chicken Rice

Before you start cooking, gather your ingredients for the best results. I always use fresh garlic instead of pre-minced because it makes a noticeable difference in flavor, but use what works for you.

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 cup uncooked long-grain white rice
• 1½ cups chicken broth
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (10-ounce) can diced tomatoes with green chiles, undrained
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup shredded cheddar cheese, divided
• ¼ cup chopped fresh cilantro, for garnish

Pro tip: I prefer using fire-roasted diced tomatoes with green chiles when I can find them. They add an extra layer of smoky depth that takes this one pot cheesy southwest chicken rice to the next level. Also, stick with regular long-grain white rice here. I tried instant rice once and it turned to complete mush, so learn from my mistake.

How to Make One Pot Cheesy Southwest Chicken Rice

I recommend reading through all the steps before you begin so you know what to expect. This recipe moves quickly once you get started, and you’ll need at least a 4-quart pot or Dutch oven to prevent overflow.

Step 1: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-6 minutes. The chicken doesn’t need to reach 165°F yet since it will finish cooking with the rice. Remove the chicken from the pot and set it aside on a plate.

Step 2: Add the diced onion and red bell pepper to the same pot. Cook until they’ve softened and the onion becomes translucent, about 4-5 minutes. Stir occasionally to prevent sticking. Add the minced garlic and cook for 1 minute more until fragrant. Watch the garlic carefully so it doesn’t burn.

Step 3: Stir in the uncooked rice, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring constantly. This step toasts the rice and blooms the spices, which deepens the flavor of your southwest chicken rice.

Step 4: Pour in the chicken broth, undrained diced tomatoes with green chiles, and black beans. Stir everything together until well combined. The liquid should cover the rice completely.

Step 5: Return the cooked chicken to the pot, nestling the pieces into the rice mixture. Bring the entire mixture to a rolling boil, then immediately reduce the heat to low (just barely simmering with small bubbles).

Step 6: Cover the pot tightly with a lid and simmer for 18-22 minutes, or until the rice is tender and has absorbed most of the liquid. The mixture should be slightly saucy, not dry. Important: Don’t lift the lid during cooking. Each time you peek, you release steam that the rice needs to cook properly. If your rice seems undercooked at 22 minutes, add 2 tablespoons of water, cover, and cook for 5 more minutes.

Step 7: Remove the pot from the heat and sprinkle ¾ cup of shredded cheddar cheese evenly over the top. Cover again and let stand for 2-3 minutes until the cheese melts into gooey perfection.

Step 8: Garnish with the remaining ¼ cup of cheese and fresh cilantro before serving. The cilantro adds a bright, fresh note that balances the richness beautifully.

Perfect Pairings for Southwest Chicken and Rice

This one pot cheesy southwest chicken rice is hearty enough to stand alone, but a few simple sides can round out the meal perfectly.

Simple Green Salad: A crisp romaine salad with lime vinaigrette cuts through the richness of the cheese and adds freshness to your plate. The acidity balances the bold southwest flavors.

Mexican Street Corn: Grilled corn with cotija cheese, lime, and chili powder complements the southwestern theme and adds a smoky, sweet element that everyone loves.

Tortilla Chips and Guacamole: Crunchy chips and creamy guac provide textural contrast while keeping the meal casual and fun. Plus, they’re ready in seconds.

Cilantro Lime Rice (as a side): If you want extra rice for larger appetites, plain cilantro lime rice works as the best side for one pot cheesy southwest chicken rice without competing with the main dish.

More Delicious One Pot Dinners to Try

This one pot cheesy southwest chicken rice works beautifully alongside other easy weeknight favorites that bring bold flavors to the table. For another Tex-Mex inspired meal with similar ease, the Queso Chicken Enchiladas Bake delivers cheesy satisfaction with minimal cleanup. If you love the combination of chicken and rice, the Smothered Chicken and Rice offers comfort food appeal with creamy gravy.

When craving more southwest-inspired comfort food, the Crockpot Tex-Mex Chicken and Crock Pot Green Enchilada Chicken Soup both feature similar spice profiles that the whole family will enjoy. For another satisfying one pot dinner with different flavors, the Pineapple Chicken and Rice brings sweet and savory notes together in an equally easy preparation.

Storing Your Leftover Cheesy Chicken Rice

Store any leftover one pot cheesy southwest chicken rice in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers just as delicious as the fresh batch.

To reheat, add a splash of chicken broth (about 2-3 tablespoons per serving) to prevent the rice from drying out. Microwave individual portions for 1-2 minutes, stirring halfway through, or reheat on the stovetop over medium-low heat until warmed through.

I recommend freezing individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. This makes meal prep so much easier during busy weeks.

Common Questions About Southwest Chicken Rice

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