This Cheesy Southwest Chicken and Rice Skillet is a vibrant, one-pot dinner that packs all the bold flavors of your favorite fajitas into a comforting rice dish. With tender spiced chicken, colorful peppers, and fluffy rice simmered in a savory tomato broth, it’s a fiesta on a plate.
Finished with a generous layer of melted Mexican cheese and a burst of fresh lime, this hearty meal is perfect for busy weeknights when you want maximum flavor with minimal cleanup.
Recipe Details
- Flavor Profile: A robust mix of fajita spices, chili powder, and cumin seasons the chicken and rice, while fire-roasted tomatoes and lime juice add zest and brightness.
- Texture: Fluffy rice and soft beans are studded with juicy chicken bites and tender-crisp peppers, all bound together by gooey melted cheese.
- Time: 15 minutes prep, 30 minutes cook time.
- Difficulty: Easy. Everything cooks in one pot, from searing the chicken to steaming the rice.
What You’ll Need
To make this recipe, you will need a large heavy-bottomed pot or deep skillet with a tight-fitting lid to ensure the rice steams evenly. The ingredients rely on fresh chicken breast, colorful bell peppers, and pantry staples like canned beans, corn, and rice, elevated by a custom blend of spices.
Ingredient Notes
- Chicken Breast – Use 1 1/2 lbs of boneless, skinless chicken breast diced into bite-sized pieces. Searing it first with fajita seasoning locks in the flavor.
- Rice – Dry long-grain white rice works best here. It cooks perfectly in the broth without becoming mushy like instant rice or taking too long like brown rice.
- Peppers & Onion – A mix of red and green bell peppers plus yellow onion provides the classic Southwest veggie base.
- Spices – In addition to a packet of fajita seasoning for the chicken, you’ll use chili powder, cumin, paprika, and coriander to season the rice broth deeply.
- Fire-Roasted Tomatoes – These add a smoky sweetness that standard diced tomatoes lack. Do not drain them; the liquid helps cook the rice.
- Black Beans & Corn – These add texture, fiber, and sweetness. Rinse the beans, but drain the corn well.
- Chicken Broth – Reduced sodium broth is recommended so you can control the saltiness of the final dish.
- Cheese – A Mexican blend cheese melts beautifully and adds a mild, creamy finish.
- Lime Juice & Cilantro – These fresh finishing touches brighten the heavy flavors of the skillet.
Add-ins and Substitutions
- Protein – Ground beef or turkey can be used instead of chicken. Brown it with the onions and peppers before adding the rice.
- Rice – If using brown rice, increase the liquid slightly and extend the simmer time to 40-45 minutes.
- Spice – Add a diced jalapeño with the onions or a pinch of cayenne pepper for extra heat.
How to Make Cheesy Southwest Chicken and Rice Skillet
- Sear Chicken: Heat a large heavy-bottomed pot that has a lid over MED-HIGH heat. Add 1 Tbsp olive oil, then add the diced chicken breasts. Sprinkle the fajita seasoning mix over the chicken and stir to coat. Cook for 6-8 minutes, until lightly golden brown and cooked through. Remove chicken to a plate and cover to keep warm.
- Sauté Veggies: To the same pot (don’t wipe it out!), add the remaining 1 Tbsp olive oil and the butter. Add the diced onion and both bell peppers. Cook for 3-4 minutes until softened. Add the minced garlic and cook another 30 seconds until fragrant.
- Add Rice and Liquid: Add the fire-roasted tomatoes (with juices), drained and rinsed black beans, chili powder, cumin, paprika, coriander, and chicken broth. Stir well, then stir in the uncooked rice.
- Simmer: Bring the mixture to a boil. Once boiling, cover the pot, reduce the heat to LOW, and simmer for 20-23 minutes. Stir halfway through to prevent sticking. When no excess liquid remains and the rice is tender, turn off the heat.
- Combine and Melt: Fluff the rice gently with a fork. Stir in 1 cup of the cheese, the minced cilantro, lime juice, drained corn, and the cooked chicken (with any juices on the plate). Smooth the top and sprinkle with the remaining 1/2 cup of cheese. Cover and let sit for a few minutes off the heat until the cheese is melted.
- Serve: Serve hot.
Pro Tip: Stirring the rice halfway through the simmer time is crucial for this recipe. Because there are heavy ingredients like beans and tomatoes, the rice can sometimes get trapped at the bottom and burn if not moved around once.
Recipe Tips
- Pot Choice: Use a wide pot or deep skillet if possible. A wider surface area helps the rice cook more evenly than a tall, narrow soup pot.
- Don’t Peek: Aside from the one stir halfway through, keep the lid on! Trapping the steam is what cooks the rice. If you lift the lid too often, the liquid evaporates, and you’ll have crunchy rice.
- Liquid Ratio: If the rice is still hard after 23 minutes but the liquid is gone, add a splash (1/4 cup) of extra broth or water and cover for another 5 minutes.
FAQs
- Is this gluten-free? Yes, provided your fajita seasoning packet and chicken broth are certified gluten-free.
- Can I use rotisserie chicken? Yes! Skip the chicken cooking step. Sauté the veggies, cook the rice as directed, and stir in the shredded rotisserie chicken at the end with the corn and cheese to warm through.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a sprinkle of water to rehydrate the rice.
Serving Suggestions
- Toppings: Serve with sour cream, diced avocado, or extra salsa.
- Chips: Tortilla chips are great for scooping up the cheesy rice mixture.
- Salad: A simple green salad with ranch dressing pairs well.
Make This Recipe in Advance
- Prep: You can dice the chicken, peppers, and onions a day in advance.
- Spice Blend: Measure out the cumin, paprika, chili powder, and coriander into a small dish so it’s ready to dump in.
Cheesy Southwest Chicken and Rice Skillet
- Total Time: 45 minutes
- Yield: 4-6 Servings 1x
Description
This Cheesy Southwest Chicken and Rice Skillet is a vibrant, one-pot dinner that packs all the bold flavors of your favorite fajitas into a comforting rice dish. With tender spiced chicken, colorful peppers, and fluffy rice simmered in a savory tomato broth, it’s a fiesta on a plate. Finished with a generous layer of melted Mexican cheese and a burst of fresh lime, this hearty meal is perfect for busy weeknights when you want maximum flavor with minimal cleanup.
Ingredients
The Chicken & Veggies
- 1 1/2 lbs boneless, skinless chicken breast, diced
- 2 tablespoons olive oil (divided use)
- 1 packet (1 oz) Fajita Seasoning Mix
- 1 tablespoon butter
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 can (8 oz) corn, drained
The Rice & Broth Base
- 1 cup dry long-grain white rice
- 2 1/4 cups reduced-sodium chicken broth
- 1 can (15 oz) fire-roasted diced tomatoes (undrained)
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground coriander
The Finish
- 1 1/2 cups shredded Mexican blend cheese
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, minced
Instructions
Sear Chicken
Heat a large, heavy-bottomed pot or deep skillet (with a lid) over medium-high heat. Add 1 tablespoon olive oil and the diced chicken. Season: Sprinkle the fajita seasoning packet over the chicken. Stir to coat. Cook: Sauté for 6–8 minutes until lightly golden and cooked through. Remove chicken to a plate and cover to keep warm.
Sauté Veggies
In the same pot (do not wipe it out!), add the remaining 1 tablespoon olive oil and the butter. Add the onion and both bell peppers. Cook for 3–4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
Build the Pot
Add the fire-roasted tomatoes (with juices), drained black beans, chili powder, cumin, paprika, coriander, and chicken broth. Rice: Stir well, then stir in the uncooked rice.
Simmer
Bring the mixture to a boil. Cover: Reduce heat to LOW, cover with the lid, and simmer for 20–23 minutes. Crucial Step: Stir the pot halfway through (around the 10-minute mark) to prevent the rice and beans from sticking to the bottom. Check: Cook until the liquid is absorbed and rice is tender. Turn off the heat.
Combine & Melt
Fluff the rice gently. Stir in 1 cup of the cheese, the cilantro, lime juice, drained corn, and the cooked chicken (add any juices from the plate back in).
Top
Smooth the surface and sprinkle with the remaining 1/2 cup of cheese. Melt: Cover and let sit off the heat for a few minutes until the cheese melts.
Serve
Serve hot with sour cream or tortilla chips.
Notes
Stir Halfway: Because this dish uses heavy ingredients like beans and diced tomatoes, the rice can get trapped at the bottom and scorch. Stirring once halfway through the simmer ensures even cooking.
Pot Choice: A wide, deep skillet or Dutch oven works best. A tall, narrow soup pot may result in unevenly cooked rice.
Rotisserie Hack: To save time, skip step 1. Sauté the veggies, cook the rice, and stir in shredded rotisserie chicken at the end with the corn and cheese just to warm it through.
Rice Texture: Do not peek (other than the one stir)! Trapping steam is essential. If the rice is still hard after 23 minutes but the liquid is gone, add a splash (1/4 cup) of broth and steam for 5 more minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner / Skillet
- Method: Stovetop / One Pot
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/6 of Skillet
- Calories: 480
- Sugar: 4g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 85mg
Keywords: southwest chicken skillet, chicken and rice recipe, one pot mexican chicken, fajita rice, cheesy chicken skillet, easy weeknight dinner, black beans and rice
