Description
Enjoy a creamy and flavorful One-Pot Cheesy Southwest Chicken and Rice that combines tender chicken, smoky turkey bacon, and melty plant-based cheese into a satisfying and easy weeknight meal. This dish features vibrant southwest spices balanced with comforting creaminess and textures, all cooked in a single pot to simplify mealtime and deliver bold taste.
Ingredients
Scale
Proteins
- 1 lb chicken breast, diced into bite-sized pieces
- 4 slices smoked turkey bacon, chopped into small strips
Vegetables
- 1 medium onion, diced
- 2 bell peppers, diced (any color)
- 2 cloves garlic, minced
- 1 cup tomatoes, fresh or canned, chopped
- Optional: jalapeños or other chili peppers for spiciness
Grains
- 1 cup long-grain rice (white or brown rice with longer cooking time)
Dairy Alternatives
- 1 cup plant-based cheese, shredded (melty variety such as cashew or coconut oil-based)
Liquids & Sauces
- 2 ½ cups chicken broth
- 1 tbsp apple cider vinegar (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
Spices & Seasonings
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp dried oregano
- Salt and black pepper, to taste
Finishing Touches
- ¼ cup fresh cilantro, chopped
- 1 tsp natural gelling agent (such as pectin, agar, or carrageenan) if needed for sauce consistency
Instructions
- Prepare Ingredients: Dice the chicken breast into bite-sized pieces. Chop the smoked turkey bacon into small strips. Dice the onion and bell peppers, and mince the garlic. Measure out cumin, smoked paprika, chili powder, and oregano to have everything ready before cooking.
- Cook Bacon and Sauté Aromatics: Heat a large pot over medium heat and cook the smoked turkey bacon until crisp. Remove bacon, leaving some of the rendered fat in the pot. Add the diced onion and minced garlic to the pot, sautéing until fragrant and translucent.
- Brown the Chicken: Add the diced chicken breast to the pot and cook for about 4-5 minutes, browning the pieces slightly without fully cooking through. This seals in moisture and flavor.
- Add Spices and Vegetables: Stir in cumin, smoked paprika, chili powder, and oregano. Then add the diced bell peppers and tomatoes. Cook for 2-3 minutes to allow the flavors to blend.
- Pour in Broth and Rice: Add chicken broth, apple cider vinegar (natural), vegetarian Worcestershire sauce (natural), and rice to the pot. Stir well, distributing the rice evenly.
- Cook and Add Cheese: Bring the mixture to a gentle boil. Then reduce heat to low, cover the pot, and simmer for 18-20 minutes or until the rice is tender. When cooked, stir in the plant-based cheese until melted and creamy. Add the natural gelling agent if a thicker sauce consistency is desired.
- Finish and Garnish: Fold the crispy smoked turkey bacon back into the pot along with fresh chopped cilantro. Adjust seasoning with salt and pepper as needed. Serve hot and enjoy.
Notes
- Use freshly ground spices to maximize aroma and flavor.
- Spread rice evenly in the pot to prevent sticking and ensure uniform cooking.
- Allow the dish to rest off heat for a few minutes to deepen flavors.
- Adjust the broth amount during cooking if you prefer creamier rice.
- Add plant-based cheese at the end of cooking to maintain a silky, smooth texture without curdling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Southwest American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: one-pot, chicken and rice, cheesy, southwest, plant-based cheese, easy dinner, weeknight meal, smoky bacon, gluten free
