If you’re craving a dish that bursts with flavors, warmth, and a touch of spice, then this Southwest Chicken and Rice Recipe is exactly what you need. It’s a vibrant medley of tender chicken, colorful peppers, zesty spices, and cheesy goodness all in one pot — making dinner both comforting and exciting!
Why You Should Make This Recipe
One-pot convenience: You only need a single pot to create a complete, hearty meal, saving you time on cleanup.
Bold Southwest flavors: The fajita seasoning, chili powder, and herbs come together for a taste that’s vibrant but never overpowering.
Whether it’s a family dinner or a casual get-together, everyone will love this tasty, cheesy combination.
Ingredients & Substitutions
Each ingredient in this Southwest Chicken and Rice Recipe plays a vital role. From the tender chicken pieces to the aromatic spices and fresh veggies, every element builds layers of flavor, texture, and color to create an irresistible dish.
- Chicken breast: Opt for boneless and skinless for easy cooking and bite-sized pieces that soak up all the seasonings.
- Fajita seasoning mix: This is your quick shortcut to authentic Southwest flavor—feel free to use a homemade version if you prefer.
- Bell peppers: Red and green peppers add sweetness and crunch, balancing the bold spices perfectly.
- Black beans: They bring protein and creaminess, plus a lovely earthy flavor that complements the spices.
- Fire-roasted diced tomatoes: These add a smoky depth, but if unavailable, regular diced tomatoes work fine too.
- Chicken broth: Choose reduced sodium to keep the saltiness in check, or substitute with vegetable broth for a lighter touch.
- Mexican blend cheese: Melts beautifully and adds that ooey-gooey richness everyone loves.
- Fresh cilantro and lime juice: The final fresh touches that lift the dish with brightness and herbaceous notes.
How to Make Southwest Chicken and Rice Recipe
Step 1: Cook the Chicken
Start by heating 1 tablespoon of olive oil in a heavy-bottomed pot over medium-high heat. Toss in the diced chicken breast and sprinkle the fajita seasoning mix evenly over it. Stir and cook for 6 to 8 minutes until the chicken is cooked through and beautifully golden. Then, set the chicken aside on a plate and cover it to keep warm while you move on to the next step.
Step 2: Sauté the Veggies
In the same pot, add the remaining olive oil and butter. Toss in the diced onion and both bell peppers, cooking them for about 3 to 4 minutes until they’re soft and fragrant. Then add the minced garlic and cook for another 30 seconds, letting its aroma fill your kitchen and the pot.
Step 3: Build the Flavor Base
Add the fire-roasted diced tomatoes, rinsed black beans, chili powder, cumin, paprika, coriander, and chicken broth. Give everything a good stir, then mix in the rice evenly. This layering of spices, vegetables, and broth is the heart of your dish — the flavors start to meld beautifully here.
Step 4: Simmer Until Perfect
Bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer gently for 20 to 23 minutes, stirring once halfway through to keep the rice from sticking. When your rice is tender and there’s no extra liquid left, turn off the heat.
Step 5: Final Stir and Cheese Melt
Fluff the rice with a fork, then stir in 1 cup of shredded cheese, the fresh cilantro, lime juice, corn, and the cooked chicken. Sprinkle the remaining 1/2 cup of cheese on top, cover the pot again, and let it sit for a few minutes so the cheese melts into a luscious, cheesy blanket over the dish.
How to Serve Southwest Chicken and Rice Recipe
Garnishes
Fresh garnishes like additional chopped cilantro, a dollop of sour cream or Greek yogurt, and sliced avocado can elevate your serving presentation and add cooling contrasts to the zesty Southwest flavors. A handful of crushed tortilla chips or a sprinkle of green onions also bring extra texture and flair.
Side Dishes
This Southwest Chicken and Rice Recipe pairs beautifully with simple, fresh sides like a crisp garden salad, black bean and corn salsa, or even roasted vegetables. For something hearty, warm tortillas or cornbread make perfect companions to soak up every flavorful bite.
Creative Ways to Present
Serve this dish layered in a large vibrant bowl with colorful garnishes piled on top for an inviting centerpiece. For a fun twist, try stuffing the mixture into warm flour tortillas or crispy taco shells for a handheld dinner option. You can even turn it into a Southwest-inspired casserole by baking with extra cheese on top!
Make Ahead and Storage
Storing Leftovers
Leftover Southwest Chicken and Rice keeps beautifully in an airtight container in the fridge for up to 3-4 days. The flavors actually deepen overnight—making it a perfect make-ahead meal for busy weeknights.
Freezing
You can freeze this dish in portions for up to 2 months. Just let it cool completely, place it in freezer-safe containers, and thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a covered skillet or microwave, adding a splash of chicken broth or water to restore moisture. Stir occasionally while warming to avoid sticking or drying out—cheesy, tender, and tasty just like fresh!
FAQs
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Can I use brown rice instead of white rice in this Southwest Chicken and Rice Recipe?
Absolutely! Brown rice works well and adds a nuttier texture, but keep in mind it will require a longer cooking time—about 40-45 minutes—and slightly more liquid. Adjust the simmering process accordingly and test for tenderness before finishing.
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Is this recipe gluten-free?
Yes! All the ingredients used in this Southwest Chicken and Rice Recipe are naturally gluten-free. Just double-check your fajita seasoning mix and canned goods to ensure no gluten-containing additives have been included.
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Can I make this recipe vegetarian?
Definitely! Swap the chicken for extra beans or hearty vegetables like zucchini and mushrooms and use vegetable broth instead of chicken broth. The fajita seasoning and spices still give it that vibrant Southwest flair.
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What can I substitute for Mexican blend cheese?
If you don’t have Mexican blend cheese, you can use a combination of cheddar, Monterey Jack, or even mozzarella for a mild, melty texture. The cheese is crucial for that creamy finish, so don’t skip it altogether!
Final Thoughts
This Southwest Chicken and Rice Recipe is one of those magical dishes that feels like a warm hug in every bite. It’s simple enough for weeknight dinners but special enough to share with loved ones. Once you try it, I bet you’ll find yourself coming back to it again and again — and I can’t wait for you to enjoy it as much as I do!
Print
Southwest Chicken and Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southwestern American
Description
Southwest Chicken and Rice is a flavorful, one-pot meal featuring tender diced chicken breast cooked with fajita spices, sautéed peppers and onions, fire-roasted tomatoes, black beans, and seasoned rice. Finished with melted Mexican cheese, fresh cilantro, lime juice, and sweet corn, this dish offers a perfect balance of spice and creaminess for a cozy and satisfying dinner.
Ingredients
Chicken and Seasoning
- 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
Vegetables and Aromatics
- 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 can black beans, drained and rinsed
- 8 oz can corn, drained
Spices and Rice
- 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
Finishing Ingredients
- 1 1/2 cups shredded Mexican blend cheese (divided)
- 1/4 cup minced fresh cilantro
- 2 Tbsp fresh lime juice
Instructions
- Cook the Chicken: Heat a large heavy-bottomed pot over medium-high heat. Add 1 tablespoon olive oil, then the diced chicken. Sprinkle fajita seasoning over the chicken and stir to coat. Cook for 6-8 minutes until chicken is lightly golden and cooked through. Remove chicken to a plate and cover to keep warm.
- Sauté Vegetables: In the same pot, add the remaining 1 tablespoon olive oil and butter. Add diced onion and both bell peppers. Cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- Add Tomatoes, Beans, and Spices: Stir in the fire-roasted diced tomatoes, black beans, chili powder, ground cumin, paprika, ground coriander, and chicken broth. Mix well to combine.
- Cook the Rice: Stir in the dry long grain white rice. Bring the mixture to a boil, then cover and reduce heat to low. Simmer gently for 20-23 minutes, stirring halfway through, until rice is tender and no excess liquid remains. Turn off heat.
- Combine and Melt Cheese: Fluff the rice with a fork. Stir in 1 cup of shredded Mexican cheese, fresh cilantro, lime juice, corn, and the cooked chicken pieces. Top with the remaining 1/2 cup cheese, cover the pot, and let it sit a few minutes until the cheese melts.
Notes
- For burners that run hot, use a lower heat burner for simmering the rice to prevent sticking and burning.
- If preferred, rice can be baked instead of simmered stovetop: after adding rice and broth in step 4, bake covered at 350°F for 35-45 minutes. Then continue from step 5.
