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One-Pot Cheesy Southwest Chicken & Rice

A vibrant and hearty one-pot meal featuring tender chicken, fluffy rice, black beans, and corn, all simmered in taco spices and topped with melted cheese and fresh pico de gallo.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 Servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Dish
  • 1 lb chicken breast boneless, skinless, cubed
  • 1 tbsp olive oil
  • 1 packet taco seasoning approx 2 tbsp
  • 1 cup long grain white rice rinsed
  • 1.75 cups chicken broth low sodium
  • 1 can black beans 15oz, drained and rinsed
  • 1 cup corn fresh, frozen, or canned
  • 0.5 cup salsa chunky mild or medium
Toppings
  • 1.5 cups cheddar cheese shredded (or Mexican blend)
  • 0.5 cup fresh tomato diced
  • 0.25 cup red onion finely diced
  • 0.25 cup fresh cilantro chopped
  • 1 jalapeño sliced (optional)

Equipment

  • Large Skillet or Dutch Oven with Lid
  • Chef's Knife
  • Cutting board
  • Measuring Cups

Method
 

  1. Cut chicken breast into 1-inch cubes and toss with half of the taco seasoning packet.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 2-3 minutes per side until browned.
  3. Add uncooked rice, black beans, corn, salsa, remaining taco seasoning, and chicken broth to the skillet. Stir to combine.
  4. Bring mixture to a boil, then immediately reduce heat to low. Cover with a tight-fitting lid.
  5. Simmer for 15-18 minutes without lifting the lid, until rice is tender and liquid is absorbed.
  6. Remove from heat and let stand (covered) for 5 minutes. Fluff rice with a fork.
  7. Sprinkle shredded cheese over the top and cover for 2 minutes until cheese is melted.
  8. Top with diced tomatoes, red onion, cilantro, and jalapeños before serving.

Notes

Store leftovers in an airtight container for up to 3 days.