Hoppin' Juan with Chili Chicken

1 cup rice
1 lb boneless chicken, sliced
2 tsp chili powder
2 tsp vegetable oil
1/2 cup green onion, sliced
1 can pinto beans, drained
1/3 tsp salt
1/3 cup picante sauce

Cook the rice according to package directions, keeping it warm. Coat the chicken with chili powder and let stand for 15 minutes. Heat oil in a large nonstick skillet over medium heat and cook the chicken until almost done. Add the green onions to the skillet and saute' for 1 or 2 minutes until tender. Stir in the pinto beans and cooked rice. Continue to cook until hot.

Serve with the picante sauce.