Quick and Easy Spicy Chicken, Beans & Rice Dinner
A quick and easy dinner with spicy chicken, beans, and rice in every bite. Delicious for any night of the week.
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.
About this Recipe
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.
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 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.
About Serving
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 – Boneless skinless chicken breast, granulated garlic, onion powder, chili powder, salt, ground black pepper and olive oil
Rice – Uncooked white rice (I used basmati rice; long grain white rice or jasmine rice can also be used), butter and water
Beans – Canned chili beans (with chili sauce)
Serve with fresh lime cut into quarters
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
For the Rice:
Rinse and drain the rice.
Add the rice to a rice cooker.
To the rice cooker, add water (according to the directions on the package of rice).
To the rice cooker, add butter.
Cover with a lid and set on cook.
For the Chicken:
While the rice is cooking…
Cut the chicken into small pieces.
In a small to medium size bowl, add the chicken.
To the bowl add salt…
…pepper…
…chili powder…
…onion powder…
…granulated garlic, and…
…olive oil.
Next…
…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.
TIP – Keep an eye on the beans as they cook…
…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…
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.
TIP – 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.
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.
Next, add the chicken on top of the beans.
Almost ready to eat.
Just one more thing…
Cut a lime into quarters and…
…squeeze lime juice over the dish.
Serve while the chicken…
…beans and rice are warm.
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Quick and Easy Spicy Chicken with Beans and Rice
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) Canned chili beans (with chili sauce) (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.Chicken Recipes
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“.
Easy Homemade Chicken and Cheese Enchiladas
Chinese Chicken Salad with Homemade Dressing
Spicy Chicken and Lime Taquitos
Comfort Food Recipes
Here are some comfort food recipes you may like:
Candied Yams (Sweet Potatoes) with Pecans and Marshmallows
Biscoff Cookie Butter Blondie Brownies
Baked Herb and Parmesan Potato Slices
Macaroni and Cheese with Cavatappi Pasta
Easy Skillet Smoked Sausage with Caramelized Barbecue Sauce