Cheesy Southwest Chicken and Rice

A comforting one-pan meal combining tender chicken, zesty spices, and creamy cheddar cheese, perfect for busy weeknights or casual gatherings.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 480

Main Ingredients

2 cups cooked rice Use leftover or pre-cooked rice to save time.
1 pound chicken breast, diced
1 cup black beans, drained and rinsed Can substitute with kidney or pinto beans.
1 cup shredded cheddar cheese Experiment with other cheeses like Monterey Jack.
1 tablespoon olive oil
1 teaspoon chili powder Customize based on heat preference.
1 teaspoon cumin
1/2 teaspoon paprika
to taste Salt and pepper
1/2 cup diced bell peppers (optional) Add for added flavor and color.

Cooking Instructions

In a large skillet, heat olive oil over medium heat.
Add diced chicken and cook until no longer pink, about 5-7 minutes.
Stir in black beans, cooked rice, chili powder, cumin, paprika, salt, and pepper.
Cook for an additional 2-3 minutes, until everything is heated through.
Remove from heat and stir in shredded cheddar cheese until melted.
Serve warm, with additional toppings if desired.

Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.