Cilantro Chicken Skillet

1 c uncooked long grain rice
3 Tbsp butter
1 lb boneless, skinless chicken breasts, cut into chunks
1 Tbsp chopped fresh cilantro
1 Tbsp fine chopped fresh garlic
1 onion (1/2 c), chopped
1 (15-ounce) can red beans, drained and rinsed well

Cook rice according to package directions; keep warm. Melt 2 tablespoons butter in 12-inch skillet until sizzling; add chicken, cilantro and garlic. Cook over  medium-high heat, stirring occasionally, until chicken is no longer pink (9 to 10 minutes). Remove chicken from skillet; keep warm. Melt remaining butter in same skillet; add onion. Cook over medium-high heat, stirring occasionally, until onion is softened (3 to 4 minutes). Stir in beans and cooked rice. Continue cooking, stirring occasionally, until heated through (2 to 3 minutes). To serve, spoon rice and bean mixture onto serving platter; top with chicken. Garnish with additional chopped cilantro, if desired. Serve with hot pepper sauce.