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Cheesy Southwest Chicken and Rice Recipe

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4.2 from 13 reviews

This flavorful one-pan Cheesy Southwest Chicken and Rice recipe combines tender chicken, vibrant bell peppers, black beans, and corn, all simmered with spices and cheese for a comforting, easy dinner made in under 50 minutes. Perfect for busy weeknights, it delivers a tasty Mexican-inspired meal with minimal clean-up.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 1 1/2 lbs. boneless skinless chicken breast, diced into bite-sized pieces
  • 1 (1 oz) packet fajita seasoning mix
  • 2 Tbsp olive oil, divided
  • 1 Tbsp butter

Vegetables and Beans

  • 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
  • 8 oz can corn, drained

Spices and Broth

  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp ground coriander
  • 2 1/4 cups chicken broth, reduced sodium

Rice and Cheese

  • 1 cup dry long grain white rice
  • 1 1/2 cups shredded Mexican blend cheese, divided

Finishing Touches

  • 1/4 cup minced fresh cilantro
  • 2 Tbsp fresh lime juice

Instructions

  1. Cook the Chicken: Heat a large heavy-bottomed pot with a lid over medium-high heat. Add 1 tablespoon olive oil, then add the diced chicken breasts. Sprinkle the fajita seasoning mix evenly over the chicken and stir to coat. Cook for 6-8 minutes until the chicken is lightly golden brown and cooked through. Remove chicken and set aside on a plate, covering to keep warm.
  2. Sauté Vegetables: To the same pot, add the remaining 1 tablespoon olive oil and butter. Add the diced yellow onion, red bell pepper, and green bell pepper. Cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds or until fragrant.
  3. Add Tomatoes, Beans, Spices, and Broth: Stir in the fire-roasted diced tomatoes, black beans, chili powder, ground cumin, paprika, ground coriander, and chicken broth. Mix well to combine all ingredients.
  4. Add Rice and Simmer: Stir in the dry long grain white rice. Increase heat to bring the mixture to a boil. Once boiling, cover the pot and reduce heat to low. Simmer for 20-23 minutes, stirring halfway through, until the rice is tender and all the liquid is absorbed.
  5. Combine and Melt Cheese: Turn off the heat. Fluff the rice with a fork, then stir in 1 cup of shredded Mexican blend cheese, chopped cilantro, fresh lime juice, drained corn, and the cooked chicken. Top with the remaining 1/2 cup cheese. Cover and let sit for a few minutes until the cheese melts.
  6. Serve: Once the cheese has melted, give the mixture a gentle stir and serve hot.

Notes

  • If your burner heats unevenly, move the pot to a cooler burner during simmering to prevent rice from sticking or burning.
  • Rice can alternatively be baked instead of simmered: after step 3, omit the stovetop simmer step, cover the pot, and bake at 350°F for 35-45 minutes. Then proceed with step 5.
  • Use fresh lime juice for the best flavor in the finishing touch.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated in a covered skillet or microwave.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://monicarecipes.com/cheesy-southwest-chicken-and-rice-recipe/