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Fast and Easy Chicken With Rice And Beans

Updated on January 16, 2012

Chicken with Rice & Beans Recipe

This is a quick and easy recipe for Chicken with Rice and Beans.

It only takes about a half hour to prepare, and uses skinless, boneless Chicken Breasts for a light and healthy weeknight meal.

This recipe serves 4 people, but can be easily adjusted for more or fewer people by changing the amounts of Rice and Chicken Stock - just be sure to maintain the ratio of 4-parts Stock to 1-part Rice.

The only "special" equipment you'll need is a 12-inch Non-Stick Skillet with a Lid. You can also substitute some or all of the Chicken Stock in the recipe with The Best Homemade Vegetable Stock!

Chicken - It's What's For Dinner!
Chicken - It's What's For Dinner!


  • 4 Skinless, Boneless Chicken Breasts
  • 6 tablespoons Flour
  • 1 tablespoon Garlic Powder
  • 1 teaspoon Dry Thyme Leaves
  • Salt & Pepper, to taste
  • 2 tablespoons Vegetable Oil
  • 2 tablespoons Butter
  • 1 medium Onion, minced
  • 3 cloves Garlic, minced
  • Pinch Red Pepper Flakes
  • 1 cup Long Grain White Rice
  • 4 cups Chicken Stock or Homemade Vegetable Stock, or a mixture of the two
  • 1 can Black Beans (or your other favorite beans), drained and rinsed
  • Lemon (or Lime) Juice, to taste


  • Thoroughly wash the Chicken Breasts, in then trim away any excess fat and gristle.
  • Mix together the Flour, Garlic Powder, Dry Thyme Leaves and Salt & Pepper a small bowl.
  • Heat Vegetable Oil in a 12-inch non-stick skillet over medium-high heat.
  • Dredge the Chicken in the seasoned Flour mixture and add to the skillet, smooth-side down.
  • Saute the Chicken for 4-5 minutes until golden brown, then turn and repeat for the second side.
  • Remove the Chicken from the skillet and set aside; cover with foil.
  • Add the Butter. When the Butter has melted, add the Onion and more Salt & Pepper, to taste. Cook the onions until soft.
  • Add the Garlic and cook another 30 seconds.
  • Add a pinch of Red Pepper Flakes.
  • Add the Rice and cook for about 1 minute, stirring frequently.
  • Add the Chicken Stock and bring to a boil.

Instant Read Thermometer

The best way to tell if the chicken is thoroughly cooked is to use a Quick-Read Meat Thermometer - the internal temperature should be 160-165 degrees.

If you don't have a thermometer you should get one!

  • Once you've reached a full boil, add the Chicken to the skillet and cover. Reduce the heat to medium-low and simmer for about 12 to 15 minutes until the Chicken is done.
  • Remove the Chicken from the skillet, scraping off as much uncooked Rice as you can. Cover with foil to keep warm.
  • Continue cooking the Rice, uncovered, until the liquid is mostly absorbed, about 5 to 10 more minutes.
  • Add the Beans and stir together. Cover the skillet and turn off the heat. Let it sit for a few minutes to allow the Beans to heat through.
  • Optionally, just before serving, add the Lemon or Lime Juice to taste - I usually use about 1 tablespoon.

Thaw Meat The Safe Way


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  • scarytaff profile image

    Derek James 8 years ago from South Wales

    Thanks for this edweirdo, Sounds delicious.