Pan-Seared Pollo with Black Beans and Cilantro Lime Rice

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

Tender pan-seared chicken breasts served with seasoned black beans and zesty cilantro lime rice for a wholesome and flavorful plate. This mexican-inspired chicken ready in about 45 minutes pairs olive oil, ground cumin, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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 Mexican cuisine 430 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice mix evenly over 4 boneless skinless chicken breasts.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and keep warm.
  3. Step 3: In the same skillet, add 1 tbsp olive oil and 3 minced garlic cloves. Sauté for 30 seconds until fragrant.
  4. Step 4: Add 1 can (15 oz) drained and rinsed black beans and 1/2 cup chicken broth. Stir and simmer for 5 minutes until heated through and slightly thickened.
  5. Step 5: Meanwhile, rinse 1 cup long grain white rice under cold water. In a medium saucepan, bring 2 cups water and 1/2 tsp salt to a boil. Add rice, reduce heat to low, cover, and cook for 15 minutes until liquid is absorbed.
  6. Step 6: Remove rice from heat and fluff with a fork. Stir in 3 tbsp lime juice and 1/3 cup chopped fresh cilantro.
  7. Step 7: Plate the chicken breasts with a scoop of black beans and a serving of cilantro lime rice. Garnish with extra cilantro if desired.

Frequently asked questions

How long does Pan-Seared Pollo with Black Beans 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 Beans 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 Beans 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 Beans 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 Beans and Cilantro Lime Rice?

Mexican 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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