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One-Pot Southwest Chicken & Rice

This “naturally gluten-free” recipe has a delicious Southwest twist to it, and it couldn't be easier to make! You might even have all of the ingredients on hand right now...
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 293kcal
Author Jill Nystul


  • 10-12 chicken tenders cut into bite sized pieces
  • 1 1/2 cups water
  • 1 packet taco seasoning or 2 Tablespoons of the homemade kind
  • 1 can Rotel
  • 2 cups instant white rice
  • 1 cup shredded cheddar cheese


  • In a large skillet, cook chicken in a small amount of oil. Season as desired. I used a generous amount of my House Seasoning.
  • When chicken is fully-cooked, add water, taco seasoning and can of Rotel.
  • Bring to a boil and then add rice.
  • Stir the rice in until mixed, cover, and remove from heat.
  • After all the water has been absorbed (I think I waited about 5 minutes), give the chicken and rice mixture a stir and top with cheese.
  • Put cover on again until cheese has melted.
  • Serve with all your favorite Mexican dish toppings!


Calories: 293kcal | Carbohydrates: 27g | Protein: 25g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 293mg | Potassium: 467mg | Fiber: 1g | Sugar: 1g | Vitamin A: 375IU | Vitamin C: 8mg | Calcium: 170mg | Iron: 3mg