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One Pot Cheesy Southwest Chicken Rice

One pot cheesy southwest chicken rice in Dutch oven with melted cheddar cheese and cilantro garnish
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A flavorful and satisfying meal with tender chicken, rice, and southwest spices topped with melted cheese. Perfect weeknight dinner ready in about 40 minutes.

Ingredients

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  • 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

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-6 minutes. Chicken doesn’t need to reach 165°F yet. Remove chicken and set aside.
  2. Add diced onion and red bell pepper to the same pot and cook until softened, about 4-5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  3. Stir in uncooked rice, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring constantly.
  4. Pour in chicken broth, undrained diced tomatoes with green chiles, and black beans. Stir to combine.
  5. Return cooked chicken to pot. Bring mixture to a boil, then reduce heat to low (just barely simmering).
  6. Cover pot tightly and simmer for 18-22 minutes, or until rice is tender and has absorbed most of the liquid. Do not lift the lid during cooking. Mixture should be slightly saucy, not dry.
  7. Remove pot from heat and sprinkle with ¾ cup shredded cheddar cheese. Cover and let stand for 2-3 minutes until cheese melts.
  8. Garnish with remaining ¼ cup cheese and fresh cilantro before serving.

Notes

  • Use at least a 4-quart pot or Dutch oven to prevent overflow when mixture boils.
  • Use only long-grain white rice. Jasmine or basmati work well. Do not use instant rice or the timing will be incorrect.
  • For extra spice, add a diced jalapeño with the onions and peppers.
  • For creamier texture, stir in ¼ cup sour cream or cream cheese at the end.
  • Use fire-roasted tomatoes for deeper smoky flavor.
  • Taste before serving and adjust salt as needed. Canned beans and broth contain sodium.

Nutrition

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