A quick and easy dinner with spicy chicken, beans, and rice in every bite.  Delicious for any night of the week.

Chicken Beans and Rice Dinner

This dish is great for when you’re having one of those “I’m too tired to cook” or “what in tarnation am I going to make for dinner” kind of nights.

This chicken, beans and rice dinner is one of my favorite go-to dinners because it’s made with ingredients that are on hand, it’s hearty and tastes wonderful.

Here are more quick and easy chicken dinners made with rice that you may like “Easy Barbecue Chicken with Rice“, “Spicy Chicken and Rice Bowl” and “Chipotle Chicken Fajitas with Homemade Sauce and Rice“.

Certain ingredients are nice to have in the pantry all the time when they can be used on the spur of the moment with no planning whatsoever.

Bite of Chicken Beans and Rice

For example, the canned beans used in this recipe is one of those ingredients.

 

They’re Bush’s Southwestern Style Pinto Beans and they have such great flavor.

I like that they’re in a flavorful sauce which is especially delicious when served over white (or brown) rice.

Just so you know, I’m not getting paid or compensated in any way to talk about these beans, I just happen to like them.

This dish is quick and easy to make because, while the rice is cooking in the rice cooker, and the beans are warming up in a small pan on the stovetop, all that needs to be done is to season and cook the chicken in a skillet.

The chicken is first cut into small pieces and then seasoned with chili powder, onion powder, granulated garlic, salt, pepper and olive oil.

Then into a skillet it goes.

Bite of chicken rice and beans

Once the chicken is done, the dish is served with a layer of rice, then a layer of beans (along with the sauce from the beans), and then a layer of spicy chicken.

Then, last but not least, the dish is topped with a little fresh lime juice.

Including the time to make the rice (about 20 minutes), this dish takes about 25 minutes to make.

Let’s check out the ingredients.

Chicken Dinner Ingredients

For the Chicken – Boneless skinless chicken breast, granulated garlic, onion powder, chili powder, salt, ground black pepper and olive oil

For the Rice – Uncooked white rice (I used basmati rice; long grain white rice or jasmine rice can also be used), butter and water

For the Beans – Canned Southwestern Style Pinto Beans 

Serve with fresh lime cut into quarters

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Rice:

Add rice to cooker pot

Rinse and drain the rice.

Add the rice to a rice cooker.

Add water to rice cooker pot

To the rice cooker, add water (according to the directions on the package of rice).

Butter and rice in cooker pot

To the rice cooker, add butter.

Butter and rice in cooker pot

Cover with a lid and set on cook.

For the Chicken:

While the rice is cooking…

Cut pieces of raw chicken on plate

Cut the chicken into small pieces.

Cut raw chicken in bowl

In a small to medium size bowl, add the chicken.

Add salt to cut raw chicken

To the bowl add salt…

Add pepper on raw chicken

…pepper…

Add chili powder on raw chicken

…chili powder…

Add onion powder on raw chicken

…onion powder…

Add granulated garlic on chicken

…granulated garlic, and…

Add olive oil on chicken

…olive oil.

Mix spices in raw chicken

Next…

Mix spices on raw chicken

…mix the chicken and spices together…

Spices with raw chicken in bowl

…until each piece of chicken is coated with the spices.

For the Beans:

While the rice is cooking…

Can of beans by cooking pot

In a small saucepan…

Add canned beans in pot

…add the beans.

Warm the beans (uncovered) on the stovetop using the lowest setting.

Stir the beans as they cook.

Pinto beans in pot on stove

TIP – Keep and eye on the beans as they cook…

Stir beans in pot on stove

…If they start to bubble, or boil like in the above picture, turn the heat off, remove them from the burner and stir the beans.

Once removed from the burner, cover the beans with a lid to keep them warm.

Cooking the Chicken:

While the rice is cooking…

Skillet on stovetop burner

Heat a large skillet on medium heat.

Spicey chicken in skillet

To the skillet, add the chicken.

Cook pieces of chicken in skillet

Using a spatula, spread out the chicken so that each piece is touching the pan.

Cook spicy chicken in pan

Let the chicken cook (without stirring it) for a couple minutes or until the bottom sides of the chicken are browned.

Then using tongs or a spatula, turn the pieces of chicken over to brown the other side.

TIP – If the chicken is cooking too fast, turn the heat down and stir the chicken.

Cooked chicken in skillet

After the chicken pieces are browned and the chicken is thoroughly cooked, turn the heat off and remove the pan from the burner.

Lightly drizzle olive oil on top of the chicken (this adds a nice shine to the chicken).

Rice beans and chicken in pan

Assembling the Dish – To the serving dish, add a layer of rice.

Add beans on top of rice

Add beans on top of rice

Top the rice with the beans (including the sauce from the beans)…leave some of the rice showing around the edges so the dish looks nice.

Add chicken on top of beans

Next, add the chicken on top of the beans.

Chicken Rice and Bean Dinner

Almost ready to eat. 

Just one more thing…

Spicy Chicken Rice and Beans

Cut a lime into quarters and squeeze lime juice over the dish.

Spicy Chicken Beans and Rice

Now…

Spicy Chicken Rice and Beans

…it’s time to dig in.

Spicy Chicken Beans and Rice

Serve while the chicken, beans and rice are warm.

Spicy Chicken Rice and Beans

And…

Bite of Chicken Beans and Rice

…enjoy…

Bite of Chicken Beans and Rice

…each and every bite.

Thank you so much for stopping by CCC!

Here Are More Recipes with Chicken You May Like:

Easy Homemade Chicken and Cheese Enchiladas

Chinese Chicken Salad with Homemade Dressing

Simple Fried Chicken

Spicy Chicken and Lime Taquitos

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Spicy Chicken Rice and Beans

Quick and Easy Spicy Chicken with Beans and Rice

A quick and easy dinner with spicy chicken, beans, and rice in every bite. Delicious for any night of the week.
5 from 1 vote

Ingredients

For the Chicken:

  • 2 boneless skinless chicken breasts medium to large size
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt or salt to taste
  • 1 tablespoon olive oil (for cooking the chicken)
  • 3 drizzles olive oil (for topping the cooked chicken)
  • 1-1/2 large limes (cut into quarters) (for serving)

For the Rice:

  • 3 servings cooked white rice basmati, long grain white rice or jasmine rice
  • 2 tablespoons butter (either cooked with the white rice or mixed in after the rice is cooked)

For the Beans:

  • 1 can (15.4 ounces) Southwestern Style Pinto Beans (or canned seasoned or unseasoned black beans if preferred)

Instructions

For the Chicken:

  • While the rice is cooking...
  • Cut the chicken into small pieces.
  • To a small to medium size bowl, add the cut chicken, chili powder, paprika, granulated garlic, onion powder, salt, pepper and olive oil.
  • Mix the chicken and spices together until each piece of chicken is coated with the spices.

For the Beans:

  • While the rice is cooking...
  • In a small saucepan, add the beans. Warm the beans (uncovered) on the stovetop using the lowest setting. Stir the beans as they cook.
  • If the beans start to bubble/boil, turn off the heat, remove the pan from the burner and stir the beans.
    Once removed from the burner, cover the beans with a lid to keep them warm.

Cooking the Chicken:

  • While the rice is cooking...
  • Heat a large skillet on medium heat. To the skillet, add the chicken. Using a spatula, spread out the chicken so that each piece is touching the pan.
  • Let the chicken cook (without stirring it) for a couple minutes or until the bottom sides of the chicken are browned.
    Then using tongs or a spatula, turn the pieces of chicken over to brown the other side.
    If the chicken is cooking too fast, turn the heat down and stir the chicken.
  • After the chicken pieces are browned and the chicken is thoroughly cooked, turn the heat off and remove the pan from the burner.
    Lightly drizzle olive oil on top of the chicken (this adds a nice shine to the chicken).
  • Assembling the Dish - To the serving dish, add a layer of rice. Then add a layer of beans (including the sauce from the beans). Leave some of the rice showing around the edges so the dish looks nice. Add the chicken on top.
  • Top with fresh lime juice (about 2 quarters of lime per serving).
    Serve right away while the chicken, rice and beans are warm.

Notes

TIP:

  • If the chicken is cooking too fast, turn the heat down and stir the chicken.