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In a medium bowl, toss the chicken and seasoning mix together until well-coated.
Warm the oil in a large skillet over medium-high heat; when hot, add the chicken and cook until browned and cooked through (165°F).
Stir in the beans, salsa, rice, and water to the chicken; season with salt and pepper. Bring to a simmer, cover, reduce heat to low, and cook for 10 minutes, or until all of the liquid has been absorbed by the rice.
Let stand 5 minutes, then fluff and serve hot. (For a bit of freshness and added spice, garnish with fresh cilantro and diced jalapeño.)