Heat oven to 400 degrees.

Wash and pat dry chicken with paper towels.

Combine powdered seasoning in a small bowl and mix together.

Season chicken with seasonings and a drizzle of olive oil, leaving 1/2 tsp of seasoning mix to remain for later.

To cast iron, on medium heat, add oil and butter and brown chicken on each side for five minutes until golden brown.

Remove chicken pieces from the pan and set aside on a plate.

To the same pan, add onions, and saute for 5 minutes or until translucent.

Add rice and toast for 2-3 minutes.

To the rice and onions, add beans and stir in the remaining seasoning blend.

Add garlic, salt, and pepper to taste and stir..

Deglaze the pan with chicken broth and stir to combine.

Turn off the heat and add the chicken back to the pan on top of the rice and liquid.

Put the pan in the oven on the top rack and allow it to cook for 20-25 minutes until all the liquid is absorbed and rice is tender and chicken is cooked through.

The dish is done when chicken juices run clear when pierced with a fork and rice grains are tender to the taste.

If the dish needs additional time, cover with a piece of foil and put back in the oven on the bottom rack and cook for an additional 10 minutes.

Sice green onions, garnish and serve hot.