Go Back
+ servings
Made entirely in one pan, this Cheesy Southwest Chicken and Rice is bursting with powerful flavors, and ready in 45 minutes or less!  Plus plenty of prep-ahead tips to cut down on cooking time! #chicken #rice #southwest #mexican #fajita #onepan #onepot #easyrecipe #dinner #cooking
Print Recipe
5 from 10 votes

Southwest Chicken and Rice

Made in one pan, this Cheesy Southwest Chicken and Rice is bursting with powerful flavors, and ready in 45 minutes or less! 
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: chicken and rice recipe, one pot chicken recipe, southwestern chicken
Servings: 4 - 6 servings
Calories: 834kcal
Author: The Chunky Chef


  • 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
  • 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 black beans drained and rinsed
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp ground coriander
  • 2 1/4 cups chicken broth reduced sodium
  • 1 cup dry long grain white rice
  • 1 1/2 cups shredded Mexican blend cheese
  • 1/4 cup minced fresh cilantro
  • 2 Tbsp lime juice fresh if possible
  • 8 oz can corn drained


  • Heat a large heavy bottomed pot that has a lid over MED HIGH heat. Add 1 Tbsp olive oil, then add diced chicken breasts. Sprinkle fajita seasoning mix over chicken and stir. Cook 6-8 minutes, until lightly golden brown and cooked through. Set chicken aside on a plate and cover to keep warm.
  • To same pot, add remaining 1 Tbsp olive oil and butter. Add onion, and both bell peppers and cook 3-4 minutes, until softened. Add garlic and cook another 30 seconds or so, until fragrant.
  • Add tomatoes, black beans, chili powder, cumin, paprika, coriander, and chicken broth. Stir together, then stir in rice.
  • Bring to a boil, then cover, reduce heat to LOW and simmer 20-23 minutes, stirring halfway through. When no excess liquid remains and rice is tender, turn off heat.
  • Fluff rice with a fork, then stir in 1 cup cheese, cilantro, lime juice, corn, and cooked chicken. Top with remaining 1/2 cup cheese, cover and let sit a few minutes, until cheese is melted.


  1. If you have a burner that heats hotter than others, when it's time to simmer the rice, move it to a burner that doesn't heat quite as hot - so the rice doesn't stick to the bottom and burn.
  2. Rice can be baked if desired.  In step 4 - omit written directions.  Bake covered, at 350°F for 35-45 minutes.  Continue with step 5 as written.


Calories: 834kcal | Carbohydrates: 80g | Protein: 62g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 156mg | Sodium: 1219mg | Potassium: 1318mg | Fiber: 11g | Sugar: 4g | Vitamin A: 1251IU | Vitamin C: 19mg | Calcium: 376mg | Iron: 5mg