Southwestern Cheesy Chicken and Rice Skillet

A quick and easy Southwestern Cheesy Chicken & Rice Skillet made in one pan with simple pantry ingredients. This family-friendly dinner is perfect for busy weeknights—just dump, simmer, and serve a comforting meal everyone will actually eat.

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Prep Time 5

Cook Time 25

Total Time 30

Servings: 5

Course: Dinner

Cuisine: American, Southwestern Inspired

Ingredients Method Notes

Ingredients

1 lb cooked shredded chicken (rotisserie works great)

1 cup uncooked long grain rice

2 cups low-sodium chicken broth

1 can black beans, drained & rinsed

1 can corn, drained

1 can Rotel or diced tomatoes (with juices)

1–2 tsp taco seasoning (or homemade blend)

½–1 cup shredded cheese (cheddar or Mexican blend)

1 tbsp olive oil

Salt & pepper to taste

Method

Heat the pan

In a large skillet, heat olive oil over medium heat.

Add everything (this is the easy part)

Add:uncooked ricechicken brothdiced tomatoesbeanscornshredded chickenseasoningStir everything together.

Simmer

Bring to a gentle boil, then reduce heat, cover, and simmer for 18–20 minutes, or until rice is tender.

Add cheese (don’t overthink this part)

Sprinkle cheese over the top and let it melt naturally into the dish.

Don’t mix it perfectly—you want those melty pockets.

Notes

Serve
Scoop into bowls and serve warm.