Chicken with Black Beans and Rice

This is one of the best dishes I have ever created. Really simple, but tons of flavor and good the next day, too.

Ingredients:
Boneless skinless chicken thighs, chopped (half a package)
Small red onion, chopped
Can black beans, drained and rinsed
1 cup rice
2 chicken bouillon cubes
Vindaloo and tandoori Indian spices
Pat of butter
2 tablespoons olive oil

Heat a skillet over medium-high heat and throw in the chicken thighs and onions. Let them cook on one side until nicely browned. Heat the butter and olive oil in a saucepan over medium heat and stir in the rice. You want to coat the rice with the butter and oil and get it heated up. After the rice is hot, pour in 2 cups of water and the chicken bouillon. Allow to cook over medium heat until the rice is dimpled, then cover, stirring occasionally. Give your chicken and onions a stir and let chicken finish cooking, then stir in the rinsed and drained black beans and heat through.

Now for the spices, you want to use a pretty good amount of the vindaloo spice, but be sure to go slowly if you're not sure how much you need. I also usually put in some turmeric, fresh black pepper, and other seasonings depending on what I'm in the mood for. After the rice is done, stir it with the chicken and enjoy!