Spicy Chicken with Rice and Beans for Two

4 of 5
(6 ratings)
Total Time
Number Of

Seasoned chicken breasts served over rice with spicy tomatoes and beans

  • 1 tablespoon Pure Wesson® Canola Oil
  • 2 boneless skinless chicken breasts (5 oz each)
  • 1/4 teaspoon garlic pepper blend
  • 1/2 cup long-grain white rice, uncooked
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 3/4 cup (1/2 of 15-oz can) undrained Ranch Style® Beans
  • 2/3 cup water
  • 2 tablespoons sliced green onions

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  1. Heat oil in medium skillet over medium-high heat. Sprinkle chicken with pepper seasoning.
  2. Cook chicken 4 minutes per side or until lightly browned. Remove from skillet. Add rice to skillet; cook 2 minutes or until rice begins to brown. Add undrained tomatoes, beans and water.
  3. Place chicken on top of rice. Cover and simmer over medium heat 20 minutes or until liquid is absorbed and rice is tender. Sprinkle with green onions.
Cook's Tips

For a milder flavor, substitute Ro*Tel® Mild Diced Tomatoes & Green Chilies.

Cook's Tips

For a milder flavor, substitute Ro*Tel® Mild Diced Tomatoes & Green Chilies.

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Nutrition Information
Calories: 541 View complete nutrition information
Reviews (1)

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Overall Rating

Wesley Taylor March 17, 2014

Made this the other day, turned out fantastic. I seasoned my chicken breasts a bit more than the recipe calls for, used a combination of lemon-pepper seasoning, cracked black pepper, seasoning salt, and garlic salt. I also diced a portion of green bell pepper, a small sweet pepper, and some onion and added some minced garlic to the rice while browning. Substituted black beans for the ranch style beans, and added a small can of tomato sauce in addition to the diced tomatoes & chillies, and finally topped the entire dish with some sprinkled shredded mexican style cheese before serving.