One-Pot Southwest Chicken and Rice for an Easy Dinner Tips, FAQ & printable recipe

Tips for success

For an added layer of flavor, consider sautéing a small amount of diced onion or garlic in the skillet before adding the chicken. This builds an aromatic base that elevates the entire dish. If a smoky flavor is desired, a pinch of smoked paprika or cumin added during the chicken searing phase can make a significant difference in the final taste profile of the meal.

If the skillet appears too dry while the rice is simmering, add water or chicken broth in small increments of one-quarter cup at a time. This prevents the rice from drying out or sticking to the bottom of the pan. Keeping the lid tightly sealed during the simmering phase is crucial for trapping the steam, which is essential for cooking the rice perfectly without having to stir it.

Variations

• Spicy Southwest Skillet: Incorporate diced jalapeños or a tablespoon of hot sauce during the simmering phase to add a noticeable kick of heat to the dish, balancing the richness of the cheese.
• Vegetable-Packed Version: Add diced bell peppers or zucchini during the vegetable cooking phase to increase the volume and texture of the dish, providing a colorful and varied meal.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 1 month.

Reheat

Reheat in a skillet over medium heat with a splash of water until heated through.

Store leftovers in an airtight container to keep the rice from drying out in the refrigerator. Ensure the food has cooled to room temperature, but do not leave it out for more than two hours.

Properly stored, this dish will maintain its quality for up to three days. When reheating, add a tablespoon of water to the container to help restore the moisture to the rice and prevent it from becoming hard.

You can prepare the chicken and chop the vegetables in advance to save time during the week. Keep the raw chicken in the refrigerator until ready to cook. The entire dish can also be cooked ahead of time and portioned out for quick lunches.

Simply follow the reheating instructions provided to enjoy the meal later. This dish holds up very well when made in batches, making it a great option for meal planning.

Serving ideas

Serve this dish directly from the skillet to keep it warm and maintain the melted cheese texture. Use a large spoon to scoop generous portions onto individual plates, ensuring everyone gets a good mix of chicken, rice, beans, and corn.

The warm, comforting nature of the meal makes it an excellent choice for casual gatherings where a hearty, satisfying option is appreciated by all guests.

Accompany the meal with a side of fresh salsa, lime wedges, or a dollop of sour cream to add a bright, acidic contrast to the rich cheese and savory rice.

These additions allow individuals to customize their plates according to their preferences. The fresh cilantro garnish provides a pop of color and a light, herbaceous note that balances the heavier elements of the dish perfectly.

Frequently asked questions

Recipe card

One-Pot Southwest Chicken and Rice for an Easy Dinner

Prep 10 minCook 25 minRest 5 minTotal 40 minServes 4

Ingredients

• 1 lb chicken breast, cut into bite-sized pieces
• 1 cup long-grain white rice, rinsed
• 1 can black beans, drained and rinsed
• 1 cup frozen corn
• 1 cup shredded cheddar cheese
• fresh cilantro, for serving

Instructions

1. Place the skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides, ensuring the meat reaches an internal temperature of 165°F (74°C).
2. Add the rinsed rice, black beans, and corn to the skillet. Stir in enough water or broth to cover the ingredients and bring to a simmer. Reduce the heat and cover, cooking until the rice is tender and the liquid is absorbed.
3. Remove the lid and sprinkle the shredded cheese over the top of the skillet. Cover for one minute or until the cheese is melted and bubbly. Garnish with fresh cilantro before serving.

Contains: milk

Estimated nutrition per serving

Calories

450

Protein

32 g

Carbohydrates

45 g

Fat

16 g

Fiber

5 g

Sugar

2 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.