Seared Pollo Plate with Cilantro-Lime Rice and Black Beans

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

A vibrant Mexican-inspired dish featuring juicy seared chicken thighs paired with fragrant cilantro-lime rice and hearty black beans. 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.

Ingredients

• 4 pieces (about 1 lb) boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 cup long grain white rice
• 2 cups chicken broth
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 can (15 oz) canned black beans, rinsed and drained
• 1 small, diced yellow onion
• 2 cloves minced garlic
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp salt

Instructions

1. Step 1: In a small bowl, combine 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Rub this spice mix evenly over 4 boneless skinless chicken thighs.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. When shimmering, add the chicken thighs and sear for 6-7 minutes per side until golden and cooked through (internal temp 165°F). Remove and rest.
3. Step 3: While chicken cooks, rinse 1 cup long grain white rice until water runs clear. In a medium saucepan, bring 2 cups chicken broth to a boil. Add rice, reduce heat to low, cover, and cook for 18 minutes until tender.
4. Step 4: Stir 1/4 cup chopped fresh cilantro and 2 tbsp lime juice into the cooked rice. Keep covered and warm.
5. Step 5: In a separate skillet, heat 1 tbsp olive oil over medium heat. Add 1 small diced yellow onion and sauté for 4 minutes until translucent. Add 2 minced garlic cloves and 1/2 tsp ground cumin, cooking for 1 minute until fragrant.
6. Step 6: Add 1 can (15 oz) rinsed and drained black beans plus 1/4 tsp salt. Cook for 5 minutes, stirring occasionally, until beans are warmed through and flavorful.
7. Step 7: Serve seared chicken thighs atop cilantro-lime rice with a side of seasoned black beans.