One-Pot Cheesy Southwest Chicken and Rice
One-pot cheesy Southwest chicken and rice cooked in a skillet with bold spices, tender chicken, and melted cheese.
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 10 oz can diced tomatoes with green chilies
- 1 cup black beans drained and rinsed
- 1 cup corn kernels
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups shredded cheddar or Mexican blend cheese
- Fresh cilantro optional
Instructions
- Cut chicken into bite-sized pieces.
- Heat olive oil in a large skillet over medium heat.
- Add chicken, season lightly with salt and pepper, and cook until lightly golden. Remove and set aside.
- Add onion to the same skillet and cook until softened.
- Stir in garlic and cook until fragrant.
- Add rice and stir to coat with the onion mixture.
- Pour in chicken broth and diced tomatoes with green chilies. Stir well.
- Return chicken to the skillet. Add black beans, corn, chili powder, cumin, paprika, salt, and pepper.
- Bring to a simmer, cover, and reduce heat to low.
- Cook for 18–20 minutes until rice is tender and liquid is absorbed.
- Remove lid, sprinkle cheese over the top, cover again, and let cheese melt for a few minutes.
- Stir gently and garnish with cilantro if desired. Serve hot.
Notes
Keep the skillet covered while the rice cooks. Use freshly shredded cheese for smoother melting.