One Pot Southwest Chicken and Rice Tips, FAQ & printable recipe

Tips for success

To elevate the flavor profile even further, consider using fire-roasted corn or charring your corn kernels in a dry skillet before adding them to the pot.

This adds a subtle smoky sweetness that pairs beautifully with the savory black beans and southwest spices. You can also swap the chicken broth for vegetable broth or even add a splash of lime juice at the very end to brighten up the entire dish.

If you love a crispy texture, you can create a delicious rice crust, known as 'socarrat' in paella. Once the rice is fully cooked and the liquid is absorbed, turn the heat up to medium-high for the last 2 to 3 minutes of cooking without stirring.

You will hear a crackling sound, which indicates the bottom layer of rice is turning golden and wonderfully crispy.

Variations

• Spicy Pepper Jack Skillet: Swap the mild mozzarella cheese for shredded pepper jack cheese and add finely diced jalapeños with the bell peppers to give this dish a fiery kick.
• Vegetarian Fiesta Rice: Omit the chicken entirely and double the amount of black beans and corn, using vegetable broth instead of chicken broth for a satisfying vegetarian alternative.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 to 4 days, ensuring it cools within 2 hours of cooking.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a skillet over low heat with a splash of broth to keep it moist, or microwave in 30-second bursts until hot.

Let any leftovers cool completely at room temperature for no more than 2 hours before transferring them to an airtight container. Store the container in the refrigerator for up to 3 to 4 days. Because of the rice and cheese, it is important to chill the leftovers promptly to maintain freshness and safety.

You can easily prep the ingredients a day in advance by cutting and seasoning the chicken, chopping the bell peppers, and rinsing the black beans. Store these components in separate airtight containers in the refrigerator. When you are ready to eat, simply cook the recipe from start to finish in just 25 minutes.

Serving ideas

Serve this comforting skillet dinner hot, straight from the pan to preserve the gooey, stretchy cheese pull that makes this dish so spectacular.

It pairs wonderfully with a side of cool sour cream, sliced avocados, or a spoonful of zesty fresh tomato salsa. A squeeze of fresh lime juice over each portion right before eating cuts through the richness of the cheese perfectly.

For a complete feast, serve this dish alongside a simple green salad tossed in a lime-cilantro vinaigrette or with a side of warm tortilla chips.

It is a highly versatile meal that easily stands alone as a hearty one-dish dinner, but can also be customized with toppings like sliced jalapeños, green onions, or a drizzle of hot sauce.

Frequently asked questions

Recipe card

One Pot Southwest Chicken and Rice

Prep 15 minCook 25 minRest 5 minTotal 45 minServes 4

Ingredients

• 2 tbsp olive oil
• 1 1/2 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp southwest seasoning
• 1 cup chopped colorful bell peppers
• 1 cup corn kernels
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup uncooked long-grain white rice
• 2 cups chicken broth
• 1 1/2 cups shredded mozzarella cheese
• fresh cilantro, chopped, for serving

Instructions

1. Heat the olive oil in a large stainless steel skillet over medium-high heat. Add the seasoned chicken breast pieces and cook, stirring occasionally, until the chicken is nicely browned on all sides, about 5 to 6 minutes.
2. Stir the chopped colorful bell peppers into the skillet with the chicken. Cook for 2 to 3 minutes until they begin to soften slightly, scraping up any browned bits from the bottom of the pan.
3. Add the corn, black beans, uncooked long-grain white rice, and chicken broth to the skillet. Stir well to combine, bring the mixture to a boil, then cover with a tight-fitting lid and reduce the heat to low. Simmer for 15 to 18 minutes, or until the rice is tender, the liquid is fully absorbed, and the chicken reaches a safe internal temperature of 165°F (74°C).
4. Remove the lid and sprinkle the shredded mozzarella cheese evenly over the top of the chicken and rice. Cover the skillet again for 2 minutes to let the cheese melt under the hot steam until bubbly and gooey.
5. Remove the skillet from the heat. Garnish with fresh chopped cilantro and serve immediately while the cheese pull is at its peak.

Contains: milk

Estimated nutrition per serving

Calories

675

Protein

58 g

Carbohydrates

63.5 g

Fat

20.8 g

Fiber

6.5 g

Sugar

3.2 g

Sodium

890 mg

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