Chicken, Rice and Beans

Our recipe for chicken, rice and beans is no basic chicken breast dish. It’s a hearty, flavorful, southwest-inspired meal you can prepare in under 30 minutes and can easily customize to your family’s tastes. Make it extra spicy or keep it mild; try different kinds of salsa, add diced peppers and use your favorite variety of rice. That versatility makes it one of our best chicken recipes for busy nights after work.

Because black beans with rice and chicken is so satisfying, you can serve it on its own or with a simple side, like a fresh salad. Set out some bowls of your favorite Mexican toppings—like shredded cheese, sour cream, pico de gallo and crunchy tortilla strips—and it’s a full dinner spread.

Ingredients for Chicken, Rice and Beans

• Boneless chicken breasts: Skinless, boneless chicken breasts are lean and cook quickly.
• Black beans: Canned black beans are such a good staple to keep in the pantry. Make sure to rinse them well before adding them to the skillet. If you’re not a fan of black beans, you can use pinto or kidney beans.
• Corn: While this is a frozen corn recipe, you can also make it with canned corn or kernels sliced from cooked corn on the cob.
• Salsa: Any salsa will work well here, whether chunky or thin, spicy, medium or mild, or even restaurant-style salsa roja. You can always add a little more salsa if you like your dishes extra saucy.
• Brown rice: Cook the brown rice beforehand and keep it warm so it’s ready to serve with the chicken and sauce. Long grain varieties have a lengthy cooking time, so don’t hesitate to use instant brown rice.
• Oil: You only need a little oil for the skillet to cook the chicken.
• Spices: Chili powder and cumin give this chicken, rice and beans dish its southwestern flavor. Salt and pepper are added, too; taste the dish once it’s cooked and add another dash of these if needed.
• Cilantro: Chopped cilantro is an optional garnish to sprinkle over the finished dish. For cilantro recipe lovers, this finishing touch adds a fresh and distinct flavor. (Cilantro haters should feel free to skip it!)

Directions

Step 1: Season and brown the chicken

In a small bowl, mix the chili powder, cumin, black pepper and salt. Spinkle the spice mix over both sides of the trimmed chicken breasts. Heat the oil in a large nonstick skillet set over medium heat. Add the chicken breasts to the pan and brown them on both sides.

Step 2: Add the beans and corn

Pour the black beans, frozen corn and salsa into the skillet, spreading them evenly around the chicken. Cover the pan and cook everything for 10 to 15 minutes or until a thermometer inserted in chicken reads 165°F on a meat thermometer inserted at the thickest parts.

Step 3: Serve

Spoon hot, cooked brown rice onto plates or into shallow bowls. Serve the chicken and sauce over the rice, and, optionally, garnish the dishes with chopped cilantro.

Recipe Variations

• Add diced chiles: Dice or slice fresh chile peppers to give chicken, rice and beans a spicy kick. Try jalapeno, poblano, habanero or serrano peppers. Wear gloves to avoid spicy jalapeno hands.
• Make it with seasoned black beans: You’ll find these with other canned black beans. Seasoned black beans can be made with garlic, onion and other spices, and will give your finished dish some extra oomph.
• Try Mexicorn: Also labeled as Mexican-style or southwest corn, it includes diced red and green bell peppers or chili peppers—perfect complements to the flavors in this recipe. Or just add chopped red bell peppers and onion to the dish.
• Use different salsa varieties: Here’s where you can really make this recipe your own. Use spicy or mild salsa, whichever you prefer. There are also smoky salsas made with chipotle peppers. Green salsa verde, made with tomatillos, is another variety that’s delicious in this chicken, black beans and rice skillet.

How to Store Chicken, Rice and Beans

Once cool, transfer the chicken, beans and sauce to a storage container and cover it tightly. Spoon the cooled, cooked brown rice into a separate, sealed container. Store everything in the refrigerator.

How long does chicken, rice and beans last?

The chicken and beans will last up to four days when stored in an airtight container in the fridge. Cooked rice will last for one day. Because the recommended storage time is so short, you may want to cook a fresh batch of rice instead of relying on pre-cooked rice.

How do you reheat chicken, rice and beans?

Place the chicken, beans and sauce in a covered skillet over medium-low heat, stirring occasionally, until everything is warmed through. Shredding the cooked chicken first will help everything reheat more quickly. The rice should be reheated separately; place it in a covered saucepan with a tablespoon of water and set it over medium heat. Stir it occasionally until it’s steaming hot all the way through. You can also reheat rice in a loosely covered container in the microwave.

Chicken, Rice and Beans Tips

How else can you cook the chicken?

You can make the chicken in the oven. Coat the chicken breasts in a little oil, sprinkle on the spice mixture, then place them in a covered baking dish. Bake them at 350° for 20 to 30 minutes or until a digital thermometer inserted at the thickest part reads 165°. The beans, corn and salsa can go into the baking dish with the chicken, or you can simmer them separately on the stovetop to serve with the chicken and cooked rice.

What’s the best way to cook rice?

There are several ways to make perfect rice, including on the stovetop and in a rice cooker. What’s important is knowing what type of rice you have, because the cooking times for different types vary. White rice, for example, tends to cook in half the time it takes to cook brown rice.

What can you serve with chicken, rice and beans?

Pair chicken, black beans and rice with a Mexican side dish like guacamole tossed salad, buttered cornbread or corn cakes. Warm, soft homemade tortillas are ideal for wrapping the chicken, rice and beans up with toppings like sour cream and shredded cheese. You can also make cilantro-lime rice instead of brown rice as a flavorful base for the chicken and sauce. Tortilla chips are always welcome with dishes like this, to scoop up the last few bits from your plate.