Pan-Seared Pollo with Refried Beans and Mexican Rice

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

Juicy pan-seared chicken breast paired with creamy refried beans and tomato-infused Mexican rice for a comforting and balanced meal. This mexican-inspired chicken ready in about 50 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 480 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: 35 min Serves 4 Mexican cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 4 boneless skinless chicken breasts with 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper evenly on both sides.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-7 minutes per side until golden and internal temperature reaches 165°F. Remove and keep warm.
  3. Step 3: In a separate saucepan, heat 2 tbsp olive oil over medium heat. Add 1/2 cup diced onion and 2 minced garlic cloves, sauté for 3-4 minutes until translucent and fragrant.
  4. Step 4: Stir in 1 cup long grain white rice and cook for 2 minutes, stirring constantly to toast the rice.
  5. Step 5: Add 2 cups chicken broth, 1/2 cup tomato sauce, and 1/2 tsp salt. Bring to a boil, then reduce heat to low and cover. Simmer for 18 minutes until liquid is absorbed.
  6. Step 6: Remove rice from heat and fluff with a fork. Stir in 1/4 cup chopped fresh cilantro for brightness.
  7. Step 7: Warm 1 1/2 cups cooked refried beans in a small pot over low heat, stirring occasionally.
  8. Step 8: Serve pan-seared chicken breasts alongside Mexican rice and spoon refried beans on the side. Garnish with lime wedges for squeezing.

Frequently asked questions

How long does Pan-Seared Pollo with Refried Beans and Mexican Rice take to make?

Total time is about 50 minutes (15 min prep + 35 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 Refried Beans and Mexican 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 Refried Beans and Mexican 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 Refried Beans and Mexican 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 Refried Beans and Mexican 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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