Cheesy Southwest Chicken Rice Bowl

Cheesy Southwest Chicken Rice Bowl

ByVerj Recipes

This bowl is pure comfort with a little Southwest flair — the kind of meal that feels hearty, cozy, and a little indulgent in the best way. It’s warm, cheesy, and packed with bold spices, but still fresh and balanced thanks to a bright tomato topping and a squeeze of lime.
It’s perfect for busy weeknights, casual lunches, or anytime you want something that feels like takeout… without leaving home. Every bite gives you tender chicken, fluffy seasoned rice, and that dreamy cheese sauce that ties everything together.

Cheesy Southwest Chicken Rice Bowl

Ingredients

For the Chicken

  • 2 boneless, skinless chicken breasts

  • 1 tablespoon olive oil

  • 1 teaspoon paprika

  • 1 teaspoon chili powder

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • Salt and black pepper, to taste

For the Rice

  • 1 cup long-grain white rice

  • 2 cups chicken broth or water

  • 1 tablespoon tomato paste

  • 1/2 teaspoon cumin

  • 1/2 teaspoon paprika

  • Salt, to taste

Cheesy Topping

  • 1 cup shredded cheddar or Mexican-blend cheese

  • 1/4 cup heavy cream or milk

Fresh Topping

  • 1 cup diced tomatoes

  • 2 tablespoons fresh cilantro, chopped

  • 1 tablespoon lime juice

  • Salt, to taste

Instructions

Cook the Rice
Rinse the rice under cold water until it runs clear.
In a saucepan, combine the rice, chicken broth, tomato paste, cumin, paprika, and salt.
Bring it to a gentle boil, then reduce the heat, cover, and simmer for 15–18 minutes.
Once tender, fluff with a fork and set aside. The rice should smell warm and slightly smoky.

Season the Chicken
Pat the chicken breasts dry.
Rub them with olive oil, then coat evenly with paprika, chili powder, garlic powder, onion powder, salt, and pepper.

Cook the Chicken
Heat a skillet or grill pan over medium-high heat.
Cook the chicken for about 5–6 minutes per side until golden and fully cooked through.
Let it rest for 5 minutes, then slice into juicy strips.

Make the Cheese Sauce
In a small saucepan over low heat, warm the cream or milk.
Slowly stir in the shredded cheese until melted and smooth.
Keep the heat low so the sauce stays silky and creamy.

Prepare the Fresh Topping
In a small bowl, mix the diced tomatoes, cilantro, lime juice, and a pinch of salt.
This adds a fresh, zesty contrast to all the richness.

Assemble the Bowls
Spoon the seasoned rice into bowls.
Top with sliced chicken, then drizzle generously with the warm cheese sauce.
Finish with the fresh tomato topping right on top.

Presentation

Serve these bowls warm and piled high.
For extra color, add a little more chopped cilantro or a lime wedge on the side.
If you like a little heat, a sprinkle of chili flakes or a drizzle of hot sauce fits right in.

Nutritional Information:

  • ⏰ Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

  • 🔥 Kcal: ~520 kcal per serving | 🍽️ Servings: 2–3 servings

Conclusion

This cheesy Southwest chicken rice bowl is the kind of meal that checks all the boxes — comforting, flavorful, and deeply satisfying. It’s easy to make, endlessly cozy, and feels like something you’d order at your favorite casual restaurant.
Make it once, and it’ll quickly become a go-to. Grab a bowl, dig in, and enjoy every cheesy, savory bite.

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