Chicken, Rice & Beans Skillet

This is my family’s absolute new favorite dish. I love making it because it’s insanely easy and quick to prepare. What’s not to love about chicken, rice and beans all cooked  in one pot. It’s a marriage made in food heaven. I must start by first thanking a fantastic blogger who introduced me to this recipe, Natalie at Tastes Lovely. I adapted this fabulous dish from her and have been making it weekly ever since. I even made this for our Super Bowl party and it was a huge hit.

Chicken, Rice & Beans Skillet | Olives & Garlic

It’s been snowing all day, schools are closed and I had to take a day off from work. In between the list of house chores and loads of laundry I got to do something I rarely have a chance to do, I watched cooking shows all day long.  I couldn’t help but think of how I would love to have a cooking show of my own. Can you imagine doing what you love all day long? Hmmm.. I wonder what I would create as my first dish. I think it would have to be this skillet. Yeah, it’s that good.

Chicken, Rice & Beans Skillet | Olives & Garlic

The beauty of it is that you most probably already have all the ingredients right in your pantry and freezer. It’s fabulous with hot sauce like Cholula. In this house of hot sauce junkies, hot sauce goes faster than milk.

Chicken, Rice & Beans Skillet | Olives & Garlic

Chicken, Rice & Beans Skillet | Olives & Garlic


I leave you with these two questions:

What’s your dream job?

Do you like hot sauce? If so, what’s your favorite?

Kathy Sig 2


Chicken, Rice & Beans Skillet


Prep time: 

Cook time: 

Total time: 

Serves: 5-6

  • 6 drumsticks or 5 boneless thighs
  • 2 cups Jasmine rice
  • 4 cups chicken stock
  • 1 medium onion, chopped
  • 1 15 oz can small red beans
  • 2 garlic cloves, minced
  • ⅓ cup frozen green peas
  • 1 packet Goya Sazon con azafran (with saffron)
  • 2 tbsp olive oil
  • salt and paprika to taste
  1. Heat olive oil in a oven safe heavy pot.
  2. Season chicken with salt and paprika. Cook about 5 min on each side, until crispy and nicely browned. Don't worry if the chicken is not fully cooked through, it will finish cooking in the oven.
  3. Remove the chicken to a plate and set aside.
  4. Now add onion and garlic to the pot. Saute about 4 minutes and stir in rice, chicken stock, beans, peas and the packet of Goya. Stir to combine.
  5. Gently nestle the chicken on top of the rice mixture.
  6. Bake at 450 degrees until all the liquid is adsorbed and the rice is cooked, about 20-25 minutes.




  1. says

    I love how you adapted my recipe! Thanks for sharing it. This is the greatest compliment I can receive! You just made my day!

    The last time I made this I threw in a can of cannelinni beans I had in my pantry like you suggested and it was even better! This is still one of my favorite go to dishes. So easy to throw together and let the oven do all the work.

    And jealous of your snow day yesterday! You deserve it. I love watching cooking shows. My DVR is full of them. Such a foodie : )
    Natalie @ Tastes Lovely recently posted..Five Things for FridayMy Profile

    • says

      Natalie thank you. It’s such a pleasure. We love love love this dish. I am so happy to have found your blog friend. :) I am a complete foodie as well. Always watching something about food. We are about to get another snow storm tonight. It has not been fun at all. We haven’t seen this much snow in years.

  2. leilani says

    The dish was great but it was a little wet than I wanted it, so should I drain the beans first or reduce the chicken broth


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge