This Cheesy Southwest Chicken and Rice is the kind of meal you’ll want to make again and again. Juicy chicken, tender rice, colorful peppers, and melty cheese all cooked together in one pan—minimal cleanup, maximum flavor.
It comes together in under an hour, making it perfect for busy weeknights or casual family dinners.
Your family will love digging into the bold Southwest flavors, and you’ll love how easy it is to prep, cook, and serve this comforting, all-in-one dinner.
For the Chicken and Veggies
- Chicken – Use 1 1/2 lbs. of boneless skinless chicken breast, diced into bite-sized pieces for quick cooking.
- Olive Oil – 2 tablespoons, divided; one for cooking the chicken and one for sautéing the vegetables.
- Fajita Seasoning – 1 (1 oz) packet; adds bold Southwest flavor to the chicken.
- Butter – 1 tablespoon; helps soften and flavor the onions and peppers.
- Yellow Onion – 1 medium, diced; adds sweetness and depth to the dish.
- Red Bell Pepper – 1, diced; gives color and a mild sweetness.
- Green Bell Pepper – 1, diced; balances the red pepper and adds freshness.
- Garlic – 3 cloves, minced; boosts flavor and aroma.
For the Rice and Beans
- Fire-Roasted Diced Tomatoes – 15 oz can; adds smoky flavor and moisture.
- Black Beans – 15 oz can, drained and rinsed; provides protein and texture.
- Chili Powder – 1 teaspoon; gives a subtle heat.
- Ground Cumin – 1/2 teaspoon; adds earthy warmth.
- Paprika – 1/2 teaspoon; contributes color and mild smokiness.
- Ground Coriander – 1/4 teaspoon; adds a hint of citrusy flavor.
- Chicken Broth – 2 1/4 cups, reduced sodium; liquid for cooking the rice and enhancing flavor.
- Long Grain White Rice – 1 cup, dry; absorbs all the flavors as it cooks.
For Finishing Touches
- Mexican Blend Cheese – 1 1/2 cups, shredded; makes the dish cheesy and creamy.
- Cilantro – 1/4 cup, minced; adds fresh, bright flavor.
- Lime Juice – 2 tablespoons, fresh if possible; balances flavors with acidity.
- Corn – 8 oz can, drained; adds sweetness and texture.
Easy One-Pan Cheesy Southwest Chicken & Rice Recipe
This hearty skillet dinner brings bold Southwest flavors together in a single pot for an easy, satisfying meal. Tender chicken, seasoned rice, vegetables, and melty cheese come together with minimal cleanup and maximum comfort.
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Servings: 4
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Ingredients
- 1 1/2 lbs. boneless skinless chicken breast, diced into bite-sized pieces
- 2 Tbsp olive oil, divided
- 1 (1 oz) packet fajita seasoning mix
- 1 Tbsp butter
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 15 oz can fire-roasted diced tomatoes
- 15 oz black beans, drained and rinsed
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp ground coriander
- 2 1/4 cups reduced-sodium chicken broth
- 1 cup dry long grain white rice
- 1 1/2 cups shredded Mexican blend cheese
- 1/4 cup fresh cilantro, minced
- 2 Tbsp lime juice (fresh if possible)
- 8 oz can corn, drained
Instructions
- Place a large, heavy-bottomed pot with a lid over medium-high heat. Add 1 tablespoon of olive oil. Once hot, add the diced chicken and sprinkle evenly with the fajita seasoning. Stir and cook for 6–8 minutes, until the chicken is cooked through and lightly browned. Transfer the chicken to a plate and loosely cover to keep warm.
- In the same pot, add the remaining tablespoon of olive oil along with the butter. Add the diced onion and both bell peppers. Cook for 3–4 minutes, stirring occasionally, until the vegetables soften. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
- Add the fire-roasted tomatoes, black beans, chili powder, cumin, paprika, coriander, and chicken broth to the pot. Stir well to combine, then mix in the rice.
- Bring the mixture to a boil. Once boiling, cover the pot, reduce the heat to low, and let it simmer for 20–23 minutes. Stir halfway through cooking. When the liquid has absorbed and the rice is tender, remove the pot from the heat.
- Gently fluff the rice with a fork. Stir in 1 cup of the shredded cheese, the cilantro, lime juice, corn, and the cooked chicken. Sprinkle the remaining 1/2 cup of cheese over the top, cover the pot, and let it sit for a few minutes until the cheese melts.
- If your stovetop has uneven heat, consider moving the pot to a lower-output burner while the rice simmers to prevent sticking or scorching.
- Prefer using the oven? During step 4, instead of simmering on the stovetop, cover the pot and bake at 350°F for 35–45 minutes. Continue with step 5 once baked.
- Can I use brown rice instead of white rice?
Yes! You can swap in brown rice, but it will need a little extra liquid and a longer cooking time. Or, you can use pre-cooked rice and stir it in near the end for convenience. - What if I don’t have fajita seasoning?
No worries! You can make your own quick mix with chili powder, cumin, paprika, garlic powder, onion powder, a pinch of oregano, and a little salt. It’s just as flavorful. - Can I prep this ahead of time?
Absolutely! You can dice the chicken and veggies a day ahead, or even mix everything up to the simmer step and refrigerate. When you’re ready, just finish cooking. Leftovers reheat beautifully too. - How do I keep the rice from sticking?
Use a heavy-bottomed pot and bring the liquid to a gentle boil before covering and lowering the heat. Stir halfway through cooking so the rice cooks evenly and doesn’t stick to the bottom. - Can I make this spicier or milder?
Yes! Add diced jalapeños or a pinch of cayenne for extra heat, or reduce the chili powder if you want it milder. You can also top servings with hot sauce or salsa on the side.
