Hey friends! If youâre looking for a tasty, filling meal that wonât break the bank, this Chicken, Beans, and Rice recipe is just what you need. Itâs made in one pan, full of flavor, and packed with 34 grams of protein per serving! I love making this when I want something warm, hearty, and easy to clean up after. Plus, it makes four servings for just ÂŁ5 (or a few bucks if you’re in the U.S.) thatâs a win in my book!
Method
Sauté the Veggies
Start by placing a large deep pan over medium heat. Add a splash of oil if needed, then toss in the diced onion and chopped red pepper. Let them cook for a few minutes, stirring gently now and then, until they soften and become slightly golden. This step gives a sweet and savory base flavor to the whole dish, so give them a bit of time to cook down nicely.
Cook the Chicken
Next, push the cooked vegetables to one side of the pan to make space. Add the chopped chicken pieces to the empty side. Sprinkle half of the Cajun seasoning over both the vegetables and the chicken. Let the chicken cook on its own for a few minutes until itâs no longer pink and turns golden on the outside. Once itâs fully cooked through, mix it together with the onions and peppers so all the flavors can start blending.
Add Tomatoes and Seasoning
Now itâs time to pour in the can of chopped tomatoes. This will create the saucy base that the rice will cook in. Add the rest of the Cajun seasoning and stir well. Let the tomato mixture bubble gently for a few minutes. This simmering time helps the seasoning spread out and gives the dish a rich, slightly spicy taste.
Add Rice and Stock
When the tomato mixture is bubbling, stir in the basmati rice. Right after that, pour in 500ml of hot water and drop in the stock cube. Stir everything well so the rice is fully mixed into the sauce and evenly spread in the pan. This is where the magic starts the rice will absorb all the flavor as it cooks. Place a lid on the pan and cook for about 15 minutes, stirring every few minutes to keep the rice from sticking to the bottom. If the pan gets too dry or the rice isnât quite done, feel free to add a little extra hot water and keep cooking until the rice is soft and fluffy.
Add the Beans
Once the rice is perfectly cooked and the sauce has thickened up, add the drained and rinsed kidney beans. Stir them into the mixture and cook for just one more minute just enough to warm them up. Taste the dish and add salt and pepper as needed to finish it off.
And thatâs it your warm, hearty one-pan chicken, beans, and rice is ready to serve!
Necessary Tools
- Large deep pan with lid
- Knife and cutting board
- Measuring cup or kitchen scale
- Spoon or spatula
- Can opener
đ Chicken, Beans, and Rice; A One-Pan Protein-Packed Winner!
Cuisine: AmericanDifficulty: Easy4
servings10
minutes25
minutes35
minutesIngredients
150g basmati rice
320g chicken (breast or thigh, chopped)
1 red pepper, chopped
1 onion, diced
1 can chopped tomatoes
1 can red kidney beans (drained and rinsed)
10g Cajun seasoning
1 stock cube
500ml hot water
Salt and pepper to taste
Directions
- Sauté the Veggies
First, heat a pan over medium heat. Add chopped onion and red pepper. Let them cook for a few minutes until soft. Stir them gently with a spoon while cooking. - Cook the Chicken
Push the onions and peppers to one side of the pan. On the empty side, add the chicken pieces. Sprinkle half of the Cajun seasoning on both the veggies and the chicken. Cook until the chicken is no longer pink and is lightly golden. Once the chicken is cooked through, mix everything together in the pan. - Add Tomatoes and Seasoning
Pour the chopped tomatoes into the pan. Add the rest of the Cajun seasoning. Let the mixture bubble and simmer for a few minutes. This helps the flavors blend together. - Add Rice and Stock
Once the mixture is bubbling, pour in the rice and the hot water. Drop in the stock cube and stir everything well so the rice is spread out evenly. Cover the pan with a lid and cook for about 15 minutes. Stir every few minutes so the rice doesnât stick to the bottom. If it looks too dry, you can add a little more hot water. - Add the Beans
When the rice is fully cooked, add the red kidney beans. Cook for just one more minute just enough to warm them up. Finally, add some salt and pepper to taste.
Thatâs it! Your one-pan chicken, beans, and rice is ready to eat.
Notes
- Stir the rice often during cooking to stop it from sticking or burning.
- Make sure your chicken is fully cooked before mixing with other ingredients.
- Donât skip the lid! Covering the pan helps the rice cook evenly.
Serving Suggestions
- Pack it for school or work it tastes great even when cold!
- Serve with a side of green salad or steamed veggies for more color and crunch.
- Add avocado or a dollop of Greek yogurt for a creamy twist.
Fun Fact
Red kidney beans are not only tasty theyâre also full of fiber and help keep you full for longer. And Cajun seasoning? It comes from Louisiana and adds a smoky, spicy kick!
Conclusion
This Chicken, Beans, and Rice dish is one of my favorite budget-friendly recipes. Itâs tasty, filling, and perfect for busy days when you want something simple but satisfying. Plus, you only have one pan to wash yay! Give it a try and let me know what you think!
