What is the difference between Southwest chicken and rice bake vs. skillet?

A Southwest chicken and rice bake is cooked in the oven and often has a crispy, cheesy top. A skillet version is made entirely on the stovetop and typically quicker, perfect for weeknight meals.

Can I make cheesy Southwest chicken and rice casserole ahead of time?

Yes, you can fully assemble the casserole in advance and refrigerate it for up to 2 days before baking. It also freezes well for up to 2 months.

Is cottage cheese good in a Southwest chicken and black bean skillet?

Yes! Cottage cheese adds protein and creaminess to a black bean and chicken skillet without making it overly heavy, making it ideal for high-protein meals.

How do I make high-protein Southwest chicken and rice?

To increase protein, use extra chicken, add black beans, and stir in Greek yogurt or cottage cheese. You can also add quinoa or top with shredded cheese.

What vegetables go well in a one-skillet Southwest chicken dish?

Bell peppers, zucchini, corn, onions, tomatoes, and spinach work wonderfully in one-skillet Southwest chicken recipes. They add flavor, color, and nutrition.

Cheesy Southwest Chicken and Rice | Easy Dinner Recipe Idea

Name: Southwest Chicken and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican-American
Ingredients: 1 lb boneless, skinless chicken breasts, diced; 1 cup long-grain white rice, rinsed; 1 cup shredded cheddar cheese; 1/2 cup cream cheese, softened; 1 medium onion, diced; 1 bell pepper, diced; 2 cloves garlic, minced; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn, frozen or canned; 2 cups chicken broth; 1 cup salsa; 1 tsp chili powder; 1 tsp cumin; Salt and pepper to taste

Description

This one-pot Southwest Chicken and Rice is a creamy, cheesy, and flavor-packed dish made with tender chicken, black beans, corn, and zesty salsa. It’s perfect for weeknights, meal prep, or cozy family dinners, and it comes together in just 45 minutes.

Ingredients

Scale

1 lb boneless, skinless chicken breasts, diced
1 cup long-grain white rice, rinsed
1 cup shredded cheddar cheese
1/2 cup cream cheese, softened
1 medium onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 cup corn, frozen or canned
2 cups chicken broth
1 cup salsa
1 tsp chili powder
1 tsp cumin
Salt and pepper to taste

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Instructions

Heat 1 tablespoon of oil in a large heavy-bottomed pot over medium heat. Add diced chicken and cook until browned, about 5–7 minutes.
Add diced onion, bell pepper, and garlic. Sauté for 3–4 minutes until softened and fragrant.
Stir in rinsed rice, black beans, corn, chicken broth, salsa, chili powder, cumin, salt, and pepper. Bring to a boil.
Reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.
Remove from heat. Stir in cream cheese and half of the cheddar until melted and creamy.
Top with remaining cheddar cheese. Cover and let sit for 5 minutes to melt the cheese.
Garnish with chopped cilantro or avocado, and serve warm.

Notes

This dish can be refrigerated for up to 3 days.
To freeze, cool completely and store in an airtight container for up to 2 months.
Substitute quinoa or brown rice for a healthier twist (adjust cook time).
Use spicy salsa or jalapeños for extra heat.
Top with tortilla strips or avocado for texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: One-Pot Cooking
Cuisine: Mexican-American

Nutrition

Serving Size: 1 bowl (approx. 1/4 of total)
Calories: 520
Sugar: 4g
Sodium: 720mg
Fat: 21g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 5g
Protein: 35g
Cholesterol: 95mg