Sautéed Pollo Plate with Beans and Rice

By AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken sautéed with traditional Mexican spices served alongside seasoned beans and fluffy rice. This Mexican-inspired chicken recipe, ready in about 30 minutes, pairs boneless 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 380 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: 10 min Cook: 20 min Serves 4 Mexican cuisine 380 cal/serving

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Ingredients

1 lb boneless chicken thighs
2 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 cups cooked white rice
1 cup black beans (canned, drained and rinsed)
2 tbsp chopped fresh cilantro
4 lime wedges

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Pat dry 1 lb boneless chicken thighs and season with 1 tsp salt, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp garlic powder, and 1/2 tsp black pepper. Add chicken to the skillet and sauté for 5-7 minutes per side until cooked through and golden brown on the edges.
Step 2: While chicken cooks, warm 2 cups cooked white rice in a separate pan over low heat, stirring occasionally for 3-4 minutes until heated through.
Step 3: In a small saucepan, heat 1 cup drained and rinsed black beans over medium heat for 5 minutes, stirring until just warmed. Stir in 2 tbsp chopped fresh cilantro just before serving.
Step 4: Plate the chicken thighs alongside the warm rice and beans. Garnish with lime wedges for squeezing over the dish to add brightness.