Best 20 Chicken Rice Beans Recipes

ONE-PAN BLACK BEANS, CHICKEN AND RICE

Steps:

• Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
• Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
• Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving.

ONE-PAN CUBAN CHICKEN WITH RICE AND BEANS

Steps:

• Preheat oven to 375 degrees. In a large straight-sided ovenproof skillet, brown bacon over medium-high, about 7 minutes. Transfer to a plate. Season chicken with 1/4 teaspoon cumin, salt, and pepper. Brown in skillet, turning once, about 10 minutes; transfer to plate.
• Remove fat from skillet. Add oil, onion, bell pepper, and garlic. Cook, stirring, until translucent, 3 minutes.
• Add rice, remaining 1/2 teaspoon cumin, and oregano. Cook, stirring, 1 minute. Add broth, beans, and bacon; season with salt and pepper. Nestle in chicken, skin-side up. Bring to a boil, then cover and transfer to oven. Roast until liquid is absorbed and chicken is cooked through, about 25 minutes. Let cool 10 minutes; serve.

CHICKEN WITH BLACK BEANS AND RICE

Steps:

• In a large pan, heat olive oil and add red pepper flakes.
• Add onion and garlic, and cook until onion is tender.
• Increase heat, add chicken, stirring until cooked.
• Lower heat to medium, add 1 tsp oregano, 1 tsp cumin, and simmer 1 minute.
• Add black beans, pimentos, remaining spices, and balsamic vinegar.
• Blend and simmer uncovered for 30 minutes, reseasoning if needed.
• While beans are simmering, bring broth to boil in a pan, add rice.
• Lower heat to simmer, cover, and cook 20 minutes until rice is fluffy.
• Serve bean mixture over rice.

TEX-MEX CHICKEN WITH BLACK BEANS & RICE

Steps:

• Sprinkle chicken with 1 tablespoon taco seasoning; transfer to a 5- or 6-qt. slow cooker. In a large bowl, combine the tomatoes, soup, onion, chiles and remaining taco seasoning; pour over chicken. Cover and cook on low for 5-7 hours or until chicken is 165° and tender., Prepare rice according to package directions. Stir in beans; heat through. , Remove chicken from cooking juices; stir sour cream into cooking juices. Serve chicken with rice mixture and sauce. Sprinkle servings with cheese, tortilla chips and cilantro.

FAST CHICKEN OVER BLACK BEANS AND RICE

Steps:

• Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the water has been absorbed, 20 to 25 minutes. Allow rice to stand covered for about 10 minutes.
• Mix salsa with black beans in a microwave-safe bowl, and cook in microwave oven on high until hot, about 2 minutes; stir once or twice during heating.
• Divide cooked rice into individual serving bowls.
• Top the rice with black bean mixture, chicken strips, and Cheddar cheese; garnish with fresh cilantro and dollops of sour cream.

BLACK BEANS AND RICE WITH CHICKEN AND APPLE SALSA

Steps:

• Combine apple, 1/4 cup cilantro, 2 tablespoons onion, and 1 teaspoon lime juice in a small bowl; toss to coat. Set apple salsa aside.
• Combine remaining onion, bell pepper, and oil in a large skillet. Cook over medium heat, stirring often, until completely softened, 6-7 minutes. Add garlic and next 3 ingredients; stir constantly for 2 minutes. Stir in broth and beans; bring to a boil. Reduce heat to medium; simmer briskly, mashing some of the beans with the back of a spoon and stirring often, until sauce is thickened, 8-10 minutes. Season with salt, pepper, and more lime juice, if desired.
• Divide rice and beans among plates. Top with some chicken and apple salsa. Garnish with remaining 1/4 cup cilantro and lime wedges.

ONE-PAN CHICKEN DRUMSTICKS WITH RICE AND BEANS

Steps:

• Season drumsticks on all sides with 2 tsp. salt and 1 tsp. black pepper.
• Heat oil in a large deep-sided skillet over medium-high. Add chicken and cook, turning once halfway through, until skin is golden brown, about 10 minutes total. Transfer to a plate.
• Add onion, cinnamon, and turmeric to fat in skillet and cook over medium-high heat, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat. Add 1 1/4 cups hot water, scraping up browned bits from pan, then stir in chickpeas, dried fruit (if using), red pepper (if using), and remaining 1/2 tsp. salt. Nestle chicken back into skillet and bring liquid to a boil. Immediately reduce heat to low, cover, and cook until rice is tender and chicken is cooked through, 20-25 minutes.
• Remove from heat and let sit 5 minutes. Fluff rice with a fork, then scatter herbs over.

CHICKEN TACO BOWLS WITH PINTO BEANS AND RICE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place each tortilla in a non-stick tortilla bowl maker; bake for 12 minutes. Allow to cool and remove from bowl maker.
• Prepare chicken strips according to package directions.
• Prepare rice according to package directions.
• Divide chicken strips, beans and rice, and pico de gallo among the tortilla bowls. Garnish with shredded cheese, avocado slices, and jalapeno slices. Top with avocado ranch dressing.

JERK-STYLE CHICKEN WITH SPICED BASMATI RICE PILAF AND GREEN BEANS

Steps:

• Preheat the oven to 375 degrees F.
• For the chicken: put the butter, soy sauce, allspice, peppercorns, cinnamon, nutmeg, scallions, thyme, garlic, lime zest and juice, chile and ginger in a food processor and pulse, stopping to scrape down the sides as necessary with a rubber spatula, until a paste forms.
• Arrange the chicken pieces on a baking sheet, rub with the marinade and generously sprinkle with salt. Let marinate for 20 to 30 minutes at room temperature.
• Heat a cast-iron grill pan over medium-high heat and brush lightly with canola oil.
• Place the chicken skin-side down on the grill pan. Reserve any leftover marinade on the baking sheet to use later. Cook until slightly charred and marked, flipping halfway through, 5 to 8 minutes total (the chicken will not be fully cooked, it will finish cooking in the oven).
• Set a wire rack on a rimmed baking sheet and spray with nonstick cooking spray. Arrange the chicken skin-side up on the rack, leaving ample space between each piece. Top the chicken with the reserved marinade from the baking sheet and bake until the internal temperature reaches 165 degrees F, 15 to 20 minutes.
• For the rice: Put the rice in a large bowl, cover with 4 cups cold water and soak for 30 minutes. Strain well, reserving the soaking liquid.
• Heat a medium skillet over medium. Add the butter and onions and cook until they are translucent but not brown, 3 to 5 minutes. Stir in the cumin seeds, cayenne and cinnamon stick and toast for about 1 minute. Add the drained rice and stir gently until lightly toasted, about 1 minute. Add the reserved soaking water and gently stir. Bring to a boil, then reduce to a gentle simmer. Simmer, uncovered, until the water has been absorbed, about 10 minutes. Cover the pan and turn off the heat. Let rest for about 10 minutes, then season with salt and fluff with a fork. Remove the cinnamon stick.
• For the green beans: fill a large bowl with ice water and set a colander inside the ice bath. Fill a medium pot with water and bring to a boil. Add a generous handful of salt. (The water should taste like sea water.) Add the green beans and cook until bright green and crisp-tender, 2 minutes. Remove with a slotted spoon to the colander ice bath.
• When ready to serve, melt the butter in a large skillet over medium heat and toss in the beans to warm them gently. Top with the lemon juice and a sprinkle of salt.
• For the honey glaze: Simmer the honey in a medium saucepan over medium heat until it foams and turns golden brown, 3 to 5 minutes. Remove from the heat, add the vinegar and return the pan to the stove. Simmer 2 to 3 minutes more to allow the vinegar and honey to cook together. Season with salt and set aside.
• Place a large spoonful of rice on each plate and arrange the chicken and green beans around each portion. Drizzle the chicken with the honey glaze.

BAKED BEANS RICE AND CHICKEN

Steps:

• In a saucepan, heat oil over medium heat.
• Add chicken; stir and cook until browned.
• Set aside.
• Add rice, onions, bell pepper and garlic in same saucepan; stir and cook 2 minutes.
• Combine all ingredients into a large bowl; mix well.
• Spoon mixture into a greased 13x9x2 inch glass baking dish.
• Cover with foil.
• Bake 50 minutes or until rice is cooked.

BELIZEAN RICE AND BEANS AND STEWED CHICKEN* RECIPE - (4.5/5)

Steps:

• CHICKEN: To season with recado, get the palms of your hands wet with a bit of oil or chicken fat, then place a ball of recado in your palms and rub it around until it forms a paste which you then wipe on the chicken. You do not need a lot of recado. A thin rub will do the job. Cut chicken in serving pieces and place on a cookie sheet and season with salt, white pepper, recado and sliced onion. Brown chicken in hot oil until well browned. Pour off excess fat. Cook over low heat, adding vinegar and water. In a small frying pan, brown the cane sugar. Add 1 cup water and Worcestershire sauce while deglazing the bottom of a pan with a wooden spoon (stir the bits of sugar off the off the bottom). Add sugar and Worcester sauce mixture to the stew and cook until chicken is done. RICE AND BEANS: Soak beans overnight in enough water to cover. Boil beans covered until tender and whole, about 1 and a half hours, adding 1/2 onion and garlic when almost tender. Add coconut cream and the rest of the onion along with the salt and pepper. Wash the rice and add to beans. Cook over gentle heat until liquid is absorbed, about 20 minutes. Stir gently with fork and add a little water from time to time until rice is cooked. If the bottom scorches, carefully finish cooking without stirring up the bottom, adding water from time to time if needed. In Belize they call the burnt bottom "Rice Bun" and it is good to eat. Just do not stir it through the rice. You can thicken the gravy with 3 tsp corn starch in about 1/2 cup of cold water then simmer for 5 to 10 minutes till it thickens. To Serve: Pour chicken and sauce over rice and beans. Serve with potato salad and fried plantains.

CROCK-POT CHICKEN, RICE, & BEANS

Steps:

• Mix the salsa, water, & taco seasoning in a crock pot. Place the frozen breasts in the mixture then sprinkle with salt & pepper.
• Cover with a lid & cook on low for 3 hours. Uncover, flip over the breasts then stir in the black beans. Recover & continue to cook for another 2 1/2 hours.
• Shred the chicken breasts then place back into the pot. Add in the cream cheese & stir until melted.
• Turn off the heat, pour in the uncooked rice, stir then cover. Let sit for 12 minutes then spoon onto plates & top with shredded cheese (if using).

CHILI BROWN RICE WITH CHICKEN, BLACK BEANS AND OLIVES

Steps:

• Heat the oil in a Dutch oven over medium heat; add the rice. Toast, stirring occasionally, until aromatic, 2-3 minutes.
• Turn heat to low; push rice aside. Stir in chili powder to taste, cumin and oregano; toast 15 seconds. Gradually stir in water; stir in 2 cups of the salsa and the salt. Taste; stir in more chili powder if you like. Heat to a boil over high heat. Cover; reduce heat to low. Simmer until rice is tender and the liquid is absorbed, about 1 hour.
• Stir in beans, chicken, corn and olives; if mixture seems dry, stir in more salsa. Cover; continue cooking 1 minute. Turn off heat; let rest, covered, 4 minutes.
• Stir in avocado and cilantro. Add lime juice, pepper and salt to taste, if needed. Serve at the table with bowls of salsa, sour cream, cheese and onion.

MEXICAN CHICKEN WITH BEANS AND RICE

Steps:

• Start your baking oven preheating to 250 degree Fahrenheit.
• Heat a Dutch Oven on your stove burner with the Canola Oil over a low flame.
• Dry 2-3 the Chicken Legs with a paper towel.
• Coat the Chicken Legs with the Fajita Spice Mix in a pie tin or similar container. The heavier the coating the spicier the chicken.
• Place the coated Chicken Legs in the Dutch Oven and cover. Brown both sides of the chicken for 3-5 minutes. Don't crowd the chicken or the chicken will burn. Also the Dutch Oven will get hotter as you go so watch your browning time.
• Remove the browned Chicken Legs and set aside.
• Repeat the process until all the chicken is browned. You'll need to keep a thin coat of oil on the bottom of the Dutch Oven so add Canola Oil as needed between brownings.
• Wipe out the hot Dutch Oven with a paper towel to remove the oil and unwanted spices. Leave some extra spice if you want the dish to be hotter.
• Place the ingredients into the Dutch Oven in this order: Chili Beans, Salsa, Chicken Broth, Long Grain White Rice, and then the Chicken Legs.
• Cook for 1 hour and 10 minutes or until the rice is cooked and the chicken's juices run clear. Don't peak if your can avoid it.

CHICKEN WITH BROWN RICE & BLACK BEANS

Steps:

• 1. Cut your chicken breast into 1 inch pieces and fully cook in a skillet. (I made a homemade fajita seasoning & sprinkled all over the chicken. Feel free to use whatever seasonings you prefer!).
• Rinse & Drain black beans then add to a medium sauce pan. Then add your rotel. Heat until hot.
• Put your hot cooked rice in a bowl, top with black bean & rotel mixture & lastly your chicken! Enjoy!
• I also like to add a little hot sauce on mine, but feel free to eat it how you want!

BAKED CHICKEN AND RICE WITH BLACK BEANS

Steps:

• Prepare rice according to package directions.
• Meanwhile, saute onions, bell pepper, and carrot in hot oil in a large skillet over medium heat 10 minutes or until tender.
• Preheat oven to 350F and lightly grease a 3-qt. or 13- x 9-inch baking dish.
• Combine hot cooked rice, onion mixture, beans, diced tomatoes and chiles, and 1 1/2 cups cheese in a large bowl (I use the skillet instead).
• Spoon into the prepared baking dish and sprinkle with remaining 1/2 cup cheese.
• Cover and bake for 20 to 30 minutes, uncover and bake 5 to10 minutes or until cheese is melted.

CHICKEN FRIED RICE WITH FERMENTED BLACK BEANS

Steps:

• Make marinade:
• In a small bowl stir together marinade ingredients. Add chicken to marinade, turning it to coat. Marinate chicken at room temperature while preparing vegetables. Cut onion and bell pepper into 1/4-inch dice. Trim snow peas and cut crosswise into 1/4-inch slices. Rinse black beans and mince.
• Remove chicken from marinade and pat dry. Discard marinade. In a heavy non-stick skillet heat 1/2 tablespoon corn or safflower oil over moderately high heat until hot but not smoking and sauté chicken until browned on bottom, about 4 minutes. Turn chicken over and cook over moderate heat 6 minutes, or until just cooked through. Transfer chicken to a plate and cool completely. Recipe may be prepared up to this point 1 day ahead and ingredients chilled separately in sealable plastic bags.
• Cut chicken into 1/2-inch cubes.
• Make seasoning liquid:
• In a small bowl stir together seasoning liquid ingredients.
• Spread rice in a shallow baking pan and separate grains with a fork.
• In a deep 12-inch heavy non-stick skillet heat remaining 2 tablespoons corn or safflower oil over moderately high heat until hot but not smoking and stir-fry black beans, garlic, and gingerroot 20 seconds, or until fragrant. Add onion and bell pepper and stir-fry 2 minutes. Add snow peas, chicken, and rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.

ONE PAN CHICKEN WITH LIME, RICE & BLACK BEANS RECIPE - (4.5/5)

Steps:

• 1. Heat the oil over medium heat in a large skillet. Add the chicken pieces and cook several minutes on each side until brown. 2. Add in the light parts of the green onions and garlic and sauté for a few minutes until softened. Add the jalapeno, chicken broth, black beans, lime zest and rice. 3. Cover the pot with a lid, turn the heat to low, and cook for 20 minutes, or until the chicken is cooked through and the rice is tender and the liquid has evaporated. 4. Stir in the lime juice and cilantro. Serves 3-4 as a main dish

BLACKENED CHICKEN WITH RED BEANS & RICE

Steps:

• 1. Blackened Seasoning Mix 1/2 cup sweet paprika 2 1/2 tsp. salt 2 tbsp. onion powder 2 tbsp. garlic powder 2 tsp. cayenne pepper white pepper 1 tbsp. black pepper 1 tsp. dried thyme 1 tsp. dried oregano Mix all spices together and roll chicken in spices coating makes sure all of chicken is covered. heat a skillet to high heat and spray generously with cooking spray put chicken in pan to sear the spices to the chicken....just cook till the spices are starting to turn black on the chicken and remove from pan. You will have to recoat the pan with cooking spray several times because of the heat of the skillet. After the spices are blackened to the chicken place in a cooking spray coated baking dish and bake chicken uncovered at 350 till done and juices are running clear ..the chicken will be moist inside because of the sealed spices on the outside.
• 2. Cajun Rice and Beans Cajun Seasoning Mix 1 tsp pepper ½ tsp garlic powder ½ tsp onion powder ½ tsp ground cayenne pepper ½ tsp paprika Cook rice till done and mix in Cajun seasoning and red beans. I serve this with the chicken laying on top of the rice and beans.

DEVILISH SESAME CHICKEN WITH GREEN BEANS AND SCALLION RICE

Steps:

• In a large saucepan, heat 1 tablespoon oil, one turn of the pan, over medium-high heat. Add the rice; toast, stirring, for a minute or two. Add 1 1/2 cups chicken stock, lower the heat, cover and simmer until tender, about 17 minutes. In a medium size skillet, bring 1 inch of water to a boil, salt it, add the green beans and cook for 2 minutes; drain and rinse with cold water. In a large skillet, heat the remaining 2 tablespoons oil, two turns of the pan, over high heat until rippling. Add the chicken and cook until golden, 3-4 minutes. Add the red bell pepper and cook until just softened, 3 minutes. Add the green beans and cook, tossing, for 1 minute. In a bowl, mix together the Tamari, honey, hot sauce, mustard and remaining 1/2 cup chicken stock. Pour the sauce over the chicken and vegetables; toss. Drizzle the sesame oil over the chicken. Stir the scallions into the rice and fluff with a fork. Serve the chicken over the rice and top with the sesame seeds. Cover to keep warm.