Pan-Seared Pollo with Black Bean and Cilantro Lime Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken thighs served atop fragrant cilantro lime rice mixed with hearty black beans for a satisfying Latin American-inspired plate. This latin american-inspired chicken ready in about 45 minutes pairs bone-in, skin-on chicken thighs, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Latin American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, mix 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub the spice blend evenly over 4 bone-in, skin-on chicken thighs.
  2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 6-7 minutes until the skin is golden and crisp. Flip and cook an additional 6-7 minutes until internal temperature reaches 165°F. Remove chicken and keep warm.
  3. Step 3: Rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender.
  4. Step 4: Remove rice from heat, fluff with a fork, then gently fold in 1 cup cooked black beans, 1/3 cup chopped fresh cilantro, 2 tablespoons lime juice, 1 teaspoon lime zest, and 2 sliced green onions. Adjust seasoning with salt if needed.
  5. Step 5: Plate the cilantro lime rice topped with the crispy pan-seared chicken thighs. Garnish with extra cilantro or lime wedges if desired.

Frequently asked questions

How long does Pan-Seared Pollo with Black Bean and Cilantro Lime Rice take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Pollo with Black Bean and Cilantro Lime Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Pan-Seared Pollo with Black Bean and Cilantro Lime Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Pollo with Black Bean and Cilantro Lime Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Pollo with Black Bean and Cilantro Lime Rice?

Latin American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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