Go Back

One-Pot Cheesy Southwest Chicken and Rice

One-pot Southwest chicken and rice with black beans, corn, salsa, and melted cheese for an easy, complete weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican, Tex-Mex
Calories: 542
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch pieces
  • 1 cup long-grain white rice uncooked
  • 2 cups chicken broth
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup frozen corn
  • 1 cup salsa mild, medium, or hot
  • 1.5 cups shredded Mexican blend or Cheddar cheese
  • 1 tablespoon olive oil
  • 1 tablespoon taco seasoning
  • 1/4 cup fresh cilantro chopped, for garnish
  • avocado slices optional, for serving
  • lime wedges optional, for serving

Equipment

  • Large deep skillet or Dutch oven with lid
  • wooden spoon
  • measuring cups and spoons

Method
 

  1. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken pieces and sprinkle with half of the taco seasoning. Cook for 4-5 minutes until browned but not fully cooked through.
  2. Add uncooked rice to the skillet and stir for 1 minute to lightly toast the grains.
  3. Stir in chicken broth, salsa, black beans, corn, and remaining taco seasoning. Bring mixture to a boil.
  4. Once boiling, reduce heat to low, cover skillet with a tight-fitting lid, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
  5. Remove from heat. Sprinkle shredded cheese evenly over the top. Replace lid for 2-3 minutes to allow cheese to melt from residual heat.
  6. Fluff rice gently with a fork, garnish with fresh cilantro, and serve with lime wedges and avocado slices if desired.

Notes

Storage: Store leftovers in an airtight container for up to 3 days. Reheat in microwave with a splash of water to keep rice moist.
Brown Rice Option: Use 2.5 cups broth and increase simmer time to 40-45 minutes.
Low-Carb Version: Use cauliflower rice with only 1/2 cup broth and cook for 5 minutes.
Vegetarian: Skip chicken, add extra can of beans, and use vegetable broth.
Pro Tip: For a crispy bottom layer, let the pot sit undisturbed on low heat for an extra 2 minutes after liquid is absorbed before adding cheese.
Make-Ahead: This dish reheats beautifully and flavors improve overnight, making it ideal for meal prep.