Heat a large frying pan with a flameproof handle and lightly spray with oil. Add the onion, red pepper, garlic and chicken and cook, stirring, over a medium heat for 3 minutes.
Add the chilli powder, rice, beans, tomatoes and stock to the pan, season to taste, bring to the boil and simmer for 15 minutes.
When the rice and chicken are cooked, spoon as much of the chicken on top of the rice as you can and cook under a preheated hot grill until golden.
Serve with chopped coriander and lime wedges.