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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.
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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)


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.



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