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One Pot Cheesy Southwest Chicken and Rice

A complete Tex-Mex skillet dinner with seared seasoned chicken, toasted long-grain rice simmered in Rotel tomato broth with black beans and corn, and finished with melted Mexican cheese blend in just 40 minutes from a single pan.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts or thighs diced; thighs recommended for juicier result
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 1 cup long-grain white rice uncooked; toasted in pan before liquid is added
  • 2.25 cups low-sodium chicken broth
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (10 oz) Rotel or diced tomatoes with green chiles undrained
  • 1 cup corn frozen or canned
  • 1 packet (1 oz) taco or fajita seasoning divided: half on chicken before searing, half into cooking liquid
  • 1 tsp chili powder
  • 0.5 tsp ground cumin
  • 0.5 tsp paprika
  • juice of 1/2 lime added at the end before cheese
  • 1.5 cups shredded Mexican blend or cheddar cheese
  • fresh cilantro for garnish

Equipment

  • Large heavy-bottomed skillet with tight-fitting lid
  • Plate and foil for resting chicken

Method
 

  1. Sear the diced chicken with half the taco seasoning in olive oil over medium-high heat for 6 to 8 minutes until golden. Remove to a plate and cover with foil.
  2. Add butter to the same skillet. Sauté onion and both bell peppers for 3 to 4 minutes until softened. Add garlic and cook 30 seconds.
  3. Add the dry rice and stir constantly for 1 to 2 minutes until grains turn slightly opaque and smell nutty.
  4. Add the chicken broth, black beans, Rotel with juices, corn, remaining taco seasoning, chili powder, cumin, and paprika. Stir and bring to a boil.
  5. Reduce heat to lowest setting. Cover tightly and simmer for 20 to 23 minutes without lifting the lid.
  6. Remove from heat with lid on. Rest covered for 5 minutes.
  7. Remove lid. Stir the seared chicken back into the rice. Squeeze lime juice over the top. Scatter the shredded cheese over everything.
  8. Replace the lid for 2 minutes until cheese is melted. Garnish with fresh cilantro and serve from the pan.

Notes

Toast the Rice: 60 to 90 seconds in the pan fat before adding liquid produces nutty flavor and helps grains stay distinct rather than gummy. Never Lift the Lid: Steam escaping during the simmer disrupts even cooking and extends the required time. Keep the lid sealed for the full 20 to 23 minutes. 5-Minute Rest: After turning off heat, let the covered pan sit for 5 minutes before adding chicken and cheese. This prevents sticking and distributes final moisture. Gummy Rice Fix: Skip stirring during the simmer and ensure the lid fits tightly. Foil under the lid creates a better seal if needed. Low Liquid Fix: Add 1/4 cup warm broth if liquid absorbs before rice is fully cooked. Cover and continue 5 more minutes. Chicken Thighs: Preferred over breasts for juicier result after the rest period. Storage: Refrigerate for up to 4 days. Add a splash of broth before reheating.