Sautéed Pollo with Black Beans and Cilantro Lime Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

Tender chicken thighs sautéed with smoky spices, served alongside fluffy cilantro lime rice and savory black beans for a comforting Latin American meal. This latin american-inspired chicken ready in about 40 minutes pairs pounds boneless skinless 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.

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup uncooked long grain white rice
• 2 cups water
• 2 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1 can (15 oz) canned black beans, drained and rinsed
• 2 cloves minced garlic
• 1 tbsp olive oil for beans
• 1/2 tsp ground cumin for beans
• 1/2 tsp salt for beans

Instructions

1. Step 1: Rinse 1 cup uncooked long grain white rice under cold water until water runs clear. In a medium pot, bring 2 cups water to a boil. Add the rice, reduce heat to low, cover, and simmer for 18 minutes until water is absorbed and rice is tender.
2. Step 2: While rice cooks, season 1.5 pounds boneless skinless chicken thighs with 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and sauté chicken for 5-6 minutes per side until cooked through and golden. Remove from skillet and cover to keep warm.
3. Step 3: In the same skillet, add 1 tbsp olive oil and 2 cloves minced garlic, cooking for 30 seconds until fragrant. Add 1 can (15 oz) drained black beans, 1/2 tsp ground cumin, and 1/2 tsp salt. Cook over medium heat for 5 minutes, stirring occasionally, until beans are heated through and slightly thickened.
4. Step 4: Fluff the cooked rice with a fork, then stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Serve the sautéed chicken thighs alongside the cilantro lime rice and black beans for a balanced, flavorful plate.